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SHAKE all ingredients with ice and fine strain into chilled glass.
Float white tea & coconut foam
A dry (some may want to add a touch of sugar syrup) bourbon laced coffee cocktail resplendent with a moustache challenging white tea & coconut head.
Created by Chris Amirault at Otium, Los Angeles.
French 95 (a French '75' with bourbon)
STIR powdered sugar with lemon juice in base of shaker until sugar dissolves. Add bourbon, SHAKE with ice and strain into ice-filled glass. TOP with champagne and lightly stir.
STIR all ingredients with ice and strain into chilled glass.
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...
Many cocktails benefit from sweetening but granulated sugar does not dissolve easily in cold liquids, particularly alcohol. Hence pre-dissolved sugar syrup (also known as 'simple...
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....
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
The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),
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