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SHAKE all ingredients with ice and strain into chilled glass.
Lemon zest encircling the inside rim of glass with crusted sugar coated rim.
Raspberry flavours characterise this Martell VSOP Medallion cognac sour served crusta-style.
Created in 2015 by Daniele Francini at Salvatore's Bar at Playboy Club, 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.
L'Anniversaire (The Birthday)
STIR all ingredients with ice and strain into chilled glass.
The Cheshire Cat
THROW all ingredients with ice and strain into ice-filled glass (preferably over a chunk of ice block).
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...
Cognac is a fine French brandy (eau-de-vie) from the region that surrounds the little town of Cognac in southwest France. Like champagne, its mere name suggests luxury and indeed...
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
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