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STIR marmalade with gin in base of shaker to dissolve marmalade. Add lemon juice and lime cordial, SHAKE with ice and fine strain into chilled glass.
Orange marmalade both justifies the 'breakfast' prefix and adds complexity to this gimlet.
Created by yours truly (Simon Difford) at the Cabinet Room, London, England.
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.
Classically the Gimlet is a simple 50-50 mix of gin and lime cordial but the rise in vodka's popularity during the 1990s and early noughties saw vodka frequently used in place of...
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.
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...
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...
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
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