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SHAKE all ingredients with ice and strain into ice-filled glass.
Dust with cinnamon powder
Scotch sweetened with maple syrup, flavoured with calvados and smoothed with cream.
Created in 2009 by Erik Castro at Rickhouse, San Francisco, USA.
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.
SHAKE all ingredients with ice. Strain back into shaker and DRY SHAKE (without ice). Strain into ice-filled glass.
STIR all ingredients with ice and 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...
Calvados is a French brandy made from apples (though it can also contain pears). The name is an appellation controlee, meaning that calvados can only be produced in defined areas...
Blended Scotch Whisky, or 'Scotch' for short is by far the world's most popular whisky and accounts for well over 85% of all Scottish whisky. Although 'malt whisky' was the...
The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),
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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