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SMOKE the inside of glass with a lightly fragrant cigar and cover. STIR all ingredients with ice and strain into cigar smoked glass.
Dried apricot half on rim
Rich and flavoursome Pedro Ximénez sherry stirred with cognac bitters and delicately influenced by cigar smoke
Created in 2015 by Johan Tufvesson at Kosmopol Bar, London, England. Johan’s original recipe calls for Martell XO cognac.
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.
Dash bitters over sugar cube in base of mixing glass. Add hot water, crush cube with muddler and stir to dissolve sugar. Add cognac, STIR with ice and strain into chilled glass.
Thin Pink Line
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
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...
Cognac is a fine French brandy (eau-de-vie) from the region that surrounds the little town of Cognac in southwest France. Like champagne, its mere name suggests luxury and indeed...
Bitters are alcoholic beverages prepared with herbs, spices, roots, fruits and peels infused in alcohol or glycerin. Popular ingredients include gentian, quinine and orange peel....
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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