Your rating has been registered. Thank you!
SHAKE all ingredients with ice and fine strain into chilled glass.
Lemon zest twist
A brandy sour with a splash of dry white wine.
Created in 2006 by Tony Conigliaro at Shochu Lounge, London, England.
STIR all ingredients with ice and strain into chilled glass.
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
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 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...
Translating as ‘fiery liquor’, Shochu, which can also be spelt Soju, is the traditional schnapps-type spirit of Japan (24 - 25% alc./vol.). It is distilled from a number of...
White wine is produced through the fermentation of the pulp of grapes and as grapes are naturally chemically balanced to ferment without requiring additional sugars, acids, enzymes...
Brandy is distilled from fermented fruit (not grain). The name brandy comes from northern Europe, where ‘brand’ means to burn, and is a reference to the heat used in...
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
Copyright odd firm of sin 2018. All rights reserved