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A perfect Manhattan with bittersweet liqueur rather than aromatic bitters and a balancing dash of sweet maraschino liqueur. If you can't obtain Picon
With thanks to Bob Cook, a Discerning Drinker, who on 27th October 2020 left a comment with the recipe for this delicious high-proof whiskey, equal parts
An aromatic, dry blend. Modern bartending convention would suggest that this drink should be stirred. However, it's much better shaken. Go easy with the
Medium dry, rounded and superbly complex. Your choice of genever will make or break this fabulous cocktail - choose with care. I prefer a combination of
A Whisky Sour with honey richness, subtle smoke and enlivening ginger spice.
Rye whiskey and cognac combine harmoniously in this delicious julep.
Think gin-based Mojito – refreshing and easy drinking.
Cachaça (not slickly speaking a rum) adds distinctive grassy notes to this three 'rum' Daiquiri. Try swapping out the cachaça for rhum agricole and indeed
When, as originally, this cocktail is made with Rutte Celery Gin, then celery notes are very obvious in the final cocktail - perhaps more so than in the
A spirituous aperitivo-style cocktail, or an after-dinner sipper, which can be made with numerous different sweet vermouths or indeed a vermouth amaro
Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller the honey, perhaps the bigger the rum.
Far from being a wreck, this boat is worthy of re-floating, indeed cruising upon. Its displacement is perfectly balanced and it handles well. However,
Funky cachaça with rum and corn liqueur with the all-important banana flavours contributed by fresh overripe banana and banana liqueur.
The equal parts Blood and Sand (scotch, cherry brandy, sweet vermouth, and orange juice) formula from the 1930 The Savoy Cocktail Book is the accepted
Port and Brandy (AKA Randy) are a match made in heaven, here subtly enriched with a touch of sugar.
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
Manhattan-esque, boozy and delicately spiced.
If you are European or in North America you're probably used to this drink being served with crushed ice, but until you have tried it with cubed ice you
Your choice of honey and indeed rum will greatly affect the flavour, and indeed the success of the finished cocktail. More flavoursome honey demands a
A riff on the classic 20th Century with Celery Gin and celery saccharum replacing white cream de cacao.
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