Your rating has been registered. Thank you!
STIR all ingredients with ice and strain into chilled glass.
Grapefruit zest twist (flamed)
Smoky, with floral and tropical fruit notes from the elderflower liqueur and added complexity from the vermouth and Cynar.
Created in 2007 by Vincenzo Marianella at Providence, Los Angeles, USA.
Approximately £0.00 per cocktail *
Add to basket
* 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...
Vermouth is a fortified wine, part of the ‘aromatised’ wine family, flavoured with aromatic herbs and spices. It is distinguished from other aromatised wines due to its being...
Liqueurs and alcoholic cordials are sweetened alcoholic drinks made by mixing or redistilling spirits with flavourings and colourings. Within the EEC a ‘liqueur’ must have an...
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),
Copyright odd firm of sin 2018. All rights reserved