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STIR all ingredients with ice and fine strain into chilled glass.
Orange zest twist (discard)
Characterful cognac, herbal Bénédictine and rich fig liqueur are harmoniously balanced by dry vermouth and cider vinegar. This drink is finely balanced but when achieved it sings.
Adapted from a recipe created in 2015 by Matt Robertson at Hawksmoor Spitalfields, London, England. Matt’s original recipe calls for Martell Cordon Bleu cognac.
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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.
The Palace of Versailles
SLAP basil to express oils. STIR all ingredients with ice and strain into chilled glass.
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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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...
Acidity is incredibly important in drinks - a pH of less than 7 lends substance to everything from wine to soft drinks. In mixed drinks citric is the 'go to' acid, most commonly...
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