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SHAKE all ingredients with ice and fine strain into chilled glass.
Honeyed herbal Drambuie with an apple brandy base, freshened with lemon juice and given a wisp of smokiness by a splash of Islay malt.
Created in 2010 by Julian de Feral at Lutyens Bar, London, England for his autumn menu.
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.
SHAKE all ingredients with ice and strain into chilled glass.
STIR calvados with maple syrup to dissolve syrup. Add other ingredients, STIR 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...
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Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch is the earliest cocktail – the drink all other cocktails emanate
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
The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),
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