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STIR all ingredients with ice and strain into chilled glass.
Orange zest twist
Spirituous and bittersweet with a cleansing citrusy bite and underlying cognac complexity, this cocktail is suited to both aperitif and after-dinner occasions.
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Difford's Fruit Cup No.3 (Cognac 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....
French 125 (French '75' with cognac) Jones' 1977 recipe
STIR powdered sugar with lemon juice in base of shaker until sugar dissolves. Add bourbon, SHAKE with ice and strain into ice-filled glass. TOP with champagne and lightly stir.
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...
Bitters are alcoholic beverages prepared with herbs, spices, roots, fruits and peels infused in alcohol or glycerin. Popular ingredients include gentian, quinine and orange peel....
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...
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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