STIR all ingredients with ice and strain into chilled glass.
Orange zest twist
Dry vermouth balances the sweet notes of Bénédictine over a boozy Irish whisky base.
This classic from the 1920s first appears in Harry Craddock's 1930 The Savoy Cocktail Book
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AGITA todos los ingredientes con hielo y haz un colado fino sobre una copa previamente enfriada.
AGITA los primeros tres ingredientes con hielo y cuela en un vaso lleno con hielo picado. GOTEA el licor sobre el coctel para crear un efecto ¨sangriento¨ en el vaso.
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...
Revolver con una cuchara/removedor es la forma más básica de mezclar un coctel. Es posible que no le prestes mucha atención a la técnica que se usa para revolver una taza de...
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