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SHAKE all ingredients with ice and strain into glass filled with crushed ice.
Lemon zest twist
Superbly refreshing. The pinch of cinnamon adds delicate spice which combines well with cachaça and ginger ale.
Created in 2015 by Jorge Balbontin of Vantguard, Barcelona, Spain.
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.
Coco Milky Way cocktail
BLEND all ingredients with 6oz scoop of crushed ice and pour into glass.
SHAKE first 3 ingredients with ice and fine strain into chilled glass. TOP with tonic water.
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...
Balmy weather, great shops, world famous art galleries, a sandy (manmade) Mediterranean beach and breath-taking architecture. Barcelona has all this and more besides. Its club...
In Brazil, Cachaça is also marketed under the name caninha (‘little cane’) or as ‘aguardente de cana’, which means ‘distillate of cane’ but could be uncharitably...
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
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