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DRY SHAKE all ingredients (without ice). SHAKE again with ice and strain to chilled cocktail glass.
Best described as a strawberry gin sour, the herbal botanicals in the gin combine well with the sweet strawberry.
Adapted from a drink created in 2005 by Nicolas Skovgaard at Fox Hotelbar, Copenhagen, Denmark. Nicolas revised this recipe in 2013 to use chamomile tea infused gin.
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.
POUR ingredients into ice-filled glass and stir.
SHAKE all ingredients with 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 making drinks containing cream and eggs it is common practice to first shake the mixture without ice, before shaking the drink a second time with ice. This practice is known...
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...
Alcohols ability to draw out flavoursome substances from herbs and spices by infusion and then preserve those flavours has been used since the Middle Ages – originally by monks...
Gins are basically neutral spirit flavoured, either by compounding or distillation, with juniper and various other seeds, berries, roots, fruits and herbs. These are known as...
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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