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MIST glass with spray or rinse of absinthe. Separately SHAKE all other ingredients with ice and STRAIN into absinthe-coated glass.
Grapefruit zest twist (discarded)
Actually red and not green, this is a most unusual combination of absinthe, gin, sloe gin and grapefruit.
Created in 2009 by Jim Meehan at PDT, New York City, 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.
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.
Nicknamed the ‘Green Fairy’, Absinthe is a bitter, aniseed-flavoured green liquor distilled with anise, fennel and wormwood. It has a reputation to challenge that of a Class A...
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...
Sloe drupes (sloe berries), the fruit of the blackthorn shrub have been infused in alcohol for centuries, most famously in England where they are steeped in gin with added sugar to...
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),
With its earthy herbaceous flavours, tequila makes for a both versatile and interesting cocktail base spirit. Traditionally mixed with orange (think triple
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