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SHAKE all ingredients with ice and fine strain into chilled glass.
Float apple slice
An even blend of rhubarb liqueur and gin with a splash of apple juice and dry vermouth.
Adapted from a drink created in 2011 by Joseph Cassidy, Surrey, England. The name references Yorkshire's famous rhubarb triangle and also the trio of ingredients.
Approximately £0.00 per cocktail *
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Rhine Wine Cobbler
MUDDLE grapes and pineapple in base of shaker and fine strain (without shaking) into glass filled with crushed ice. POUR other ingredients into glass and cobble (churn/stir) with...
STIR all ingredients with ice and strain into chilled glass.
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...
Apple juice, which is one of the most consumed fruit juices on the market and is added to many other types of packaged juice, is made by crushing and pressing apples.
Vermouth is a fortified wine, part of the ‘aromatised’ wine family, flavoured with aromatic herbs and spices. It is distinguished from other aromatised wines due to its being...
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...
Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting
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