Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
21st October 2020 at 10:10
Approx. a third-more. So for 12.5ml rich sugar syrup (65 brix) use 18.75 simple syrup (50 brix).
17th October 2020 at 17:03
Damn - this is my first Fail in a long time.
I thought I could make crushed ice in the Nutribullet -what I made was snow, and the drink became a slushy.
Shame, as it's a great use for our homemade Creme de Mur.
I thought I could make crushed ice in the Nutribullet -what I made was snow, and the drink became a slushy.
Shame, as it's a great use for our homemade Creme de Mur.
31st December 2021 at 17:34
A year later, a triumphant first outing for our ice crusher. Half gin, half sloe gin and slightly less lemon. Success!
18th October 2020 at 08:59
To make crushed ice, best use a canvas lewis bag and mallet or even wrap ice in a tea-towel and smash with a heavy rolling pin.
Anonymous
15th August 2020 at 08:59
What's going on with the recipes on here, shots show 5/12 of a shot. Looks like the drinks have been scaled back to 25 ml shots in the ml but still at 30ml in the shot. How can you measure 5/12 of a shot.
15th August 2020 at 12:30
We work in increments of 2.5ml (1/12oz) to achieve the best-balanced recipe and fit the stipulated glass. The 12.5ml (5/12oz ) measure is commonplace in UK recipes as it is half the legal 25ml spirits measure. To aid more accurate measuring we will be releasing our own purpose made jigger in September 2020. This website and indeed our jigger display both oz and ml, but ml measures are obviously more straightforward.
6th August 2020 at 23:21
This is the first cocktail that I made using my own homemade creme de mure that I made from fresh blackberries I picked myself. Delicious! This is going on my favorites list!
29th June 2020 at 16:27
We love this cocktail in our house. The only issue is our ice dispenser makes crushed ice, but nothing like what you get in a cocktail bar so the "effect" of the creme de mure is not quite as effective, but still tastes great. I did consider using the food processor to blitz down the ice, but it wasn't entirely successful!
30th June 2020 at 07:07
Perhaps invest in a Lewis Bag and Mallet for less than £20. The bag soaks up water so creating dry crushed ice. The more you wack the smalled the crushed ice.
27th March 2020 at 16:54
Love this cocktail. RIP Dick
Anonymous