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MUDDLE rosemary in base of mixing glass. Add other ingredients, STIR with ice and fine strain into chilled glass.
Dry tannins in the red wine are balanced by cherry brandy and coffee liqueur with a slug of vodka adding the backbone.
Adapted from a drink created by Carl Anthony Brown at the Waldorf Astoria Syon Park, London, England. (Recipe originally omitted vodka.)
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Merchant of Venice
STIR honey with vodka in base of shaker to dissolve. Add other ingredients and DRY SHAKE (without ice). SHAKE again with ice and fine strain into chilled glass.
Mamie Taylor Highball
POUR all ingredients into ice-filled glass.
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...
Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...
Vodka is a clear spirit which can be produced from anything containing starch or sugar - including potatoes, sugar beet molasses and, most commonly, grain. Over the past forty...
Cherry 'brandy' is traditionally the largest category of cherry liqueurs. A confusing term as most of these liqueurs are actually made by macerating cherries in neutral spirit...
Red wine is made from dark (red or black) grape varieties and can range in colour from intense violet, typical of young wines, through to brick red for mature wines and brown red...
Liqueurs and alcoholic cordials are sweetened alcoholic drinks made by mixing or redistilling spirits with flavourings and colourings. Within the EEC a ‘liqueur’ must have an...
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