This cocktail can be lengthened with more champagne according to personal taste.
A journey between citrus, strength but with a nice fruity roundness.
I used Ginger Mead for an extra depth, then garnished with a crystallised ginger cube for an extra kick. A dry gin is preferred; I used The Botanist.
You can choose to lick or not the powder on the side
The original recipe calls for runny honey (4:1)
A vinous astonishment, juggling three oranges and doing tricks with pairings. Coriander matches orange peels whilst the gooseberry aspect typically found
I used Mi Campo Blanco Tequila for a fruitier outcome. If possible. use a toasted coconut syrup, such as the Liber&Co Toasted Coconut or homemade.
With rich cognac notes, rhum agricole bold taste and fruits sweetness this cocktail is not a classic tiki
I wanted to make mandarin the star of the show, using a citrus forward gin to compliment the liqueur. The addition of the vermouth and Sherry enabled me
Fruity, tangy, perfumed
Fresh, fruity, and herby, a nicely balanced citrus drink.
This cocktail is using peach Schnapps in summer and pear schnapps in fall & winter
Spicy, Smoky, Sweet, and Citrusy flavors all take turns in this well balanced summer cocktail.
Tastes like a bitter fruit salad: green grapes, grapefruit, banana, pineapple, bell pepper, lemon. Fruity and bitter, without any juice.
Tamarindo Syrup 1 cup water I cup sugar, preferably panela 1 cup Tamarindo Cleans husks off the tamarind and cook in gently boiling water. Let stand
I started with Mezcal and Tequila as a base since those are my two hard liquors of choice. Then of course, the obligatory addition of freshly squeezed
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