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SHAKE first 4 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass. TOP up with cider and add bitters onto foam for aroma.
Dried rose petals
Cognac laced bittersweet strawberry, pomegranate and cider.
Adapted from a recipe created in 2015 by Joe Macbeth at Rub Smokehouse & Bar, Nottingham, England.
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Snowball (Difford's recipe)
POUR champagne into ice-filled glass. SHAKE last three ingredients with ice and strain over champagne.
SHAKE all ingredients with ice and fine strain into chilled glass.
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...
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....
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...
Foams can be applied to the surface of a cocktail, the aroma and flavour of which usually contrast with that of the drink beneath, so adding complexity. These foams are made by a...
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...
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
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