Simon Difford
24th January at 18:24
I’ve revisited and changed our Byculla recipe. The previous recipe: 45ml (1½oz) fino sherry, 45ml (1½oz) tawny port, 20ml (⅔oz) cognac orange liqueur and 7.5ml (¼oz) ginger liqueur.
17th January at 10:43
Nice to way to use up some Taylor’s 20yo and fino sherry I had on hand.