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STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
Chunk of artichoke
Stirred down and boozy, corn notes from the whiskey are amplified by the bittersweet aperitif liqueur and aromatised wine.
Adapted from a drink created in 2016 at Scarfes Bar, Rosewood Hotel, 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.
POUR all ingredients into ice-filled glass and lightly stir.
Difford's Fruit Cup No.17 (Tennessee Whiskey based)
POUR all ingredients into glass. Half fill glass with ice. Add a citrus slice and a couple of mint leaves from garnish before filling to brim with ice. Finish with rest of garnish....
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Any product based on wines that have been fortified with spirit and flavoured with herbs and spices is an 'aromatized wine'. There is a very fine and somewhat misty line between...
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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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