76 results found
A 2:1 Dry Martini that's like no gin or vodka comparison – it's arguably better.
This Bamboo recipe achieves a 'perfect' balance between the dry mineral notes of fino sherry in contrast to both rich bianco and dry vermouths. Classically,
The challenge, and indeed the opportunity, with the Bronx is to strike the perfect balance between the botanical flavours of the gin, vermouths and zesty
Like a rum-laced pineapple cream soda served with a wedge of lime.
Rum and vermouth combine harmoniously in this delicate and subtly citrus fresh cocktail.
Fragrant apricot eau-de-vie nestles alongside piney gin botanicals with faint sweetness from herbal vermouth.
This simple but brilliantly complex aperitivo-cum-digestivo cocktail dates from the 1930s when it and most other cocktails were shaken. Don't allow the
My preferred five-to-one Dry Martini ratio but with the fortified wine split between dry vermouth, bianco vermouth and fino sherry.
I tried making my usual Sweet Manhattan but with añejo tequila as the base spirit and it was not half bad, but there's something about tequila that says
This Negroni-style cocktail is a riff on the Old Pal with bianco vermouth, which has a more mellowing effect on the whiskey than the dry vermouth traditionally
Inspired by the numerous other Tuxedo recipes, this combines the best of them all (besides the sherry) but with a faint hint of sweetness (from the bianco
Sweet white vermouth and generous maraschino liqueur mellow the usual Tuxedo bone dryness while also adding aroma and flavour.
This altogether lighter and whiter version of the classic Scotch Manhattan is delicious and comparable to what the White Negroni did for the classic Negroni.
Whisky-laced and delicately bittersweet with complex herbal notes. A delicious aperitivo.
Classically made with dry vermouth, this vintage cocktail is so much better with bianco vermouth – in which case, ripe pineapple fruitiness and rye whiskey
I've used a 50/50 mix of dry and bianco vermouths to add some (I believe) much-needed honeyed richness to the all-dry vermouth vintage recipe. Depending
I've respected the first-known 1886 recipe which calls for three parts dry sherry to one part vermouth. However, I've split the vermouth between a more
A bittersweet and lightly chili spicy aperitivo to awaken your taste buds.
Berry nice! Was the comment from the other side of the bar when this lightly fruity, botanically influenced fruitini was first bar tested.
A Bronx made 'bloody' by the use of blood oranges. Fruity yet dry with botanical notes both from the vermouth and the gin.
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