SHAKE all ingredients and fine strain into chilled glass.
Dust with grated nutmeg
The distinctive flavour of moscato grappa shines through in this milky drink, with amaretto adding rich almond notes and Galliano a touch of peppermint and aniseed.
A riff on the classic Milk Punch created in 2011 by yours truly (Simon Difford) at the Cabinet Room, London, England.
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SHAKE all ingredients with ice and fine strain into chilled glass.
Le Coq d'Or (The Golden Rooster)
Saturate sugar cube with Peychaud's in base of shaker and MUDDLE thoroughly. Add cognac and stir to ensure sugar is dissolved. Add other ingredients, SHAKE with ice and strain back...
Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...
Amaretto is a fragrant almond flavoured liqueur made with oil extracted from bitter apricot kernels, and it is these kernels which give the liqueur is strong almond flavour and...
Grappa is an Italian marc brandy made from the fermented skins, pips and stalks (known as pomace, marc or vinaccia in Italian) left after grapes have been pressed to extract juice...
Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch is the earliest cocktail – the drink all other cocktails emanate
There’s no glossing over it, the 1980s were grim for cocktail culture. Bar owners opted for mechanical solutions to a bartending skills deficit. Rather
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