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SHAKE first 3 ingredients with ice and strain into chilled glass. TOP with champagne.
Blackberry on rim
Richly flavoured apple and blackberry fruit liqueurs, bolstered and fortified with calvados, charged and given character with rose champagne.
Created in 2015 by yours truly (Simon Difford) at the Cabinet Room, London, England.
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.
Londoner (Wood's recipe)
SHAKE all ingredients with ice and fine strain into chilled glass.
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
Champagne is a sparkling wine exclusively from within the tightly defined Champagne region of France. It is made from Pinot Noir, Chardonnay and Pinot Meunier and is naturally...
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...
Calvados is a French brandy made from apples (though it can also contain pears). The name is an appellation controlee, meaning that calvados can only be produced in defined areas...
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
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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