Your rating has been registered. Thank you!
1. STIR first 3 ingredients with ice and strain into chilled glass.
2. DRY SHAKE Chartreuse, cream and milk (without ice) and LAYER by carefully pouring over surface of drink.
Cocoa & mint leaf
Chocolaty bourbon with a freshening herbal blast of Fernet Branca, smoothed by sipping through a Chartreuse cream head. The ultimate after-dinner drink.
Discovered in January 2013 at Pouring Ribbons, New York City, USA.
Approximately £0.00 per cocktail *
Add to basket
* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
The Modern Cocktail
SHAKE all ingredients with ice and fine strain into chilled glass.
Snowball (Difford's recipe)
POUR champagne into ice-filled glass. SHAKE last three ingredients with ice and strain over champagne.
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...
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...
Bourbon is as American as the Stars and Stripes, the Grand Canyon and pumpkin pie, but there are some common misconceptions as to what exactly bourbon is and how it is made....
Every bartender, worth their celery salt, has a signature Bloody Mary recipe they’re proud of. Realising this, Ketel One collected recipes from 30 leading
Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch is the earliest cocktail – the drink all other cocktails emanate
Copyright odd firm of sin 2019. All rights reserved