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STIR all ingredients and strain into chilled glass.
Orange zest twist
Canadian whisky with French accents of aromatised wine - trés Quebecois.
Created in 2004 by Gonçalo de Sousa Monteiro at Victoria Bar, Berlin, Germany.
Approximately £0.00 per cocktail *
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Pear & Cardamom Sidecar
MUDDLE cardamom in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
Daiquiri No.1 Natural (Countdown 3:2:1 formula)
SHAKE all ingredients with ice and fine strain into chilled glass.
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...
Canadian whisky (spelt without an 'e') has for decades been the best-selling whiskey in the USA and tends to be light bodied in style.
Any product based on wines that have been fortified with spirit and flavoured with herbs and spices is an 'aromatized wine'. There is a very fine and somewhat misty line between...
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
The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),
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