SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) to emulsify and fine strain into chilled glass.
Lemon zest twist
A touch of the sours for absinthe lovers.
Served 'up' in sour glass.
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SHAKE all ingredients with ice and fine strain into glass filled with crushed ice. CHURN (stir) and serve with straws.
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
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 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...
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...
Nicknamed the ‘Green Fairy’, Absinthe is a bitter, aniseed-flavoured green liquor distilled with anise, fennel and wormwood. It has a reputation to challenge that of a Class A...
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
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