Your rating has been registered. Thank you!
MUDDLE pineapple in base of shaker. Add other ingredients, SHAKE with ice and fine strain into ice-filled glass.
Pineapple wedge & Luxardo Maraschino cherry
A dry aromatic aperitif-style of cocktail. If you don't want this drink frothy then stir instead of shake.
One of several classic cocktails accredited to New York City's Algonquin Hotel in the 1930s. Its true origins are lost in time.
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.
Coat sugar cube with bitters and drop into glass. POUR Dubonnet and then champagne into chilled glass.
STIR honey with whiskey in base of shaker until honey dissolves. Add tequila and apple juice, SHAKE with ice and strain into ice-filled glass. TOP with a splash of ginger ale
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 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...
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
With its earthy herbaceous flavours, tequila makes for a both versatile and interesting cocktail base spirit. Traditionally mixed with orange (think triple
After trying the newly launched CÎROC French Vanilla Vodka which we rate highly, we jumped at the offer of having World Class champion bartender, Jamie
Copyright odd firm of sin 2018. All rights reserved