Your rating has been registered. Thank you!
SHAKE all ingredients with ice and fine strain into chilled glass.
float chunk of block ice (or ice cube)
Best described as a fortified wine rich Daiquiri.
Created in 2011 by Erik Lorincz at the American Bar, The Savoy, London, England.
Approximately £0.00 per cocktail *
Add to basket
* 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 fine strain into ice-filled glass. CHURN (stir) with bar spoon. Fill glass with more crushed ice and CHURN some more. Keep adding ice and...
SHAKE first 4 ingredients with ice and fine strain into chilled glass. TOP with champagne.
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...
If you missed The Art of Shim by Dinah Sanders now would be a good time to invest, because vermouth, amaro, sherry and port have cemented themselves as brilliant base ingredients...
Every bartender, worth their celery salt, has a signature Bloody Mary recipe they’re proud of. Realising this, Ketel One collected recipes from 30 leading
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
Copyright odd firm of sin 2019. All rights reserved