Your rating has been registered. Thank you!
STIR in all ingredients with ice and strain into chilled glass. (Or strain into ice-filled old-fashioned glass.)
Lemon zest twist and fresh lavender sprig/dried lavender blossom
Fruity cognac with delicate floral tea notes.
Adapted from a recipe created in 2015 by Paride Fameli at the Lounge cocktail bar, Novotel London West, England.
SHAKE all ingredients with ice and strain into chilled glass.
The Good, The Bad and the Ugni
SHAKE first 3 ingredients with ice and strain into ice-filled glass (preferably block of ice). Lastly, FLOAT Chartreuse.
Cocktails are something of a luxury. You don’t just ping a cap and pour – they take a degree of time and skill to mix, so deserve a decent and appropriate 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...
Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...
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...
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),
Copyright odd firm of sin 2018. All rights reserved