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To quote a long time Californian and frequent visitor to America's Southwest, this recipe is a classic Margarita but with a few tweaks. Usually a silver/blanco
This 6:2:1 (6 parts rum, 2 parts lime and 1 part sugar) Daiquiri recipe emerged after an afternoon's Daiquiri experimentation with five of the UK's most
Black in colour and with a flavour that's recognisably part of the Negroni family but with a flat Coke-like smoothness that makes a classic Negroni taste
One sip is never enough of a really good thing – see our Three Gulps Martini.
Subtly boozy, honeyed and herbal.
The Sabot is a White Lady topped with a splash of champagne. Once you've experienced the firepower of a Sabot you'll never want to settle for a mere White
A float of Kirsch eau-de-vie adds wonderfully fruity aromatics to an otherwise classic Natural Daiquiri.
It's incredible how switching between blanco and reposado tequila (even between same brands) changes this cocktail with the blanco version somewhat out-of-kilter
A beautifully balanced and complex riff on the White Negroni.
Tequila replaces gin in this riff on an Aviation cocktail – 'Arte de Volar' is Spanish for 'Art of Flying'. As with the original gin-based classic, notes
Dry, with bittersweet undertones, and aromatic. We've tried this recipe with modern-day Caperitif but prefer the above blend of two aperitif wines in its
Tart lemon and orange citrus notes are balanced by rich and flavoursome honey with the gin fortifying and adding botanical complexity.
The success or failure of this tangy drink is partly reliant on the quality of marmalade used. For ease of use, choose fine cut or even no peel/shredless
Fruity rum-laced cleansing citrus with delicate Christmassy spice.
Beautifully balanced with lemon acidity cleansing and offsetting sweet orange with subtle herbal tequila.
Light and refreshing. No one flavour predominates - sweet and sour are in harmony with the rum.
Freshly pressed sugar cane syrup and the French elixir, Chartreuse, add complexity to the classic Daiquiri.
Traditionally a Daiquiri should always be based on light rum but if I should feel like breaking with tradition and using aged rum, I find Embury's 8:2:1
A Daiquiri No.1 with a tang of grapefruit and hint of maraschino. Essentially a Hemingway Special Daiquiri (Papa Doble) Daiquiri for folk without the great
A riff on the classic Last Word cocktail substituting Irish whiskey for gin. Named after Frank Fogarty, a vaudeville performer known as The Dublin Minstrel.
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