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STIR all ingredients with ice and strain into chilled glass.
Grapefruit zest twist
Cognac stirred and served straight-up with a combination of French herbal and Italian bittersweet liqueurs.
Created in 2015 by Scott Burgess at Some Place, Liverpool, England.
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 all ingredients into glass with two-thirds crushed ice and SWIZZLE. Top with crushed ice and serve with a straw.
SHAKE first 4 ingredients with ice and strain into ice over a scoop of fior di latte (vanilla) ice-cream.
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...
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....
Liqueurs and alcoholic cordials are sweetened alcoholic drinks made by mixing or redistilling spirits with flavourings and colourings. Within the EEC a ‘liqueur’ must have an...
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...
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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