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What The Hell
Gin and dry apricot. On the 4th of September 2022, I reduced the volume of my previous recipe by 25% and while doing so I omitted sugar syrup from the...
Peter McCarthy
28th April at 18:52
I'm curious about the reason behind the name of this one.
4th September 2022 at 16:24
Like a superstrength Webster Cocktail. Wallop!
But I'm gonna try a Webster and see if the bigger citrus component improves things - I'm finding this just a bit too toothsome.
But I'm gonna try a Webster and see if the bigger citrus component improves things - I'm finding this just a bit too toothsome.
4th September 2022 at 20:41
Thanks, Paul. I've just revisited and re-jigged this recipe to reduce its volume by 25% and while doing so I have removed the sugar syrup to make it drier. I've also added a link to the Webster Cocktail.
8th April 2020 at 19:15
What The Hell. Thought I’d give it a re-try after all these years. It’s an old-school recipe so is generous in its proportions. Dust of those large Martini glasses and fill them with What The Hell.
8th April 2020 at 17:54
I bought my first cocktail recipe book in the early nineties, and this drink was in it. I think the book was called something like 1001 Cocktails. A coffee-table kind of tome. The What the Hell in the book differed in proportions, as I recall, but it was so long ago that, having had the Difford variant for pre-dinner cocktail today I am not able to perform a comparative analysis. But then again, what the hell...