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SHAKE all ingredients with ice and strain back into shaker. Then DRY SHAKE (without ice) and fine strain into chilled glass.
The pineapple and egg white ensure that this delightful Daiquiri has an appropriately white frothy head.
My (Simon Difford) adaptation of a classic 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.
POUR ingredients into ice-filled glass and stir.
The Daiquiri bears a close relationship to the Canchanchara, a 19th century Cuban blend of rum, lemon, honey and water, but the Daiquiri’s creation is credited to Jennings...
Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.
When making drinks containing cream and eggs it is common practice to first shake the mixture without ice, before shaking the drink a second time with ice. This practice is known...
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...
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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