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Sourise
Almond, cognac and raspberry harmoniously sit together to flavour this sour-style cocktail
Toby James
26th April at 01:51
Hi all. Curious as to the difference between what I think of as the more traditional dry shake (here) and the reverse dry shake seemingly favoured by Simon in other cocktails involving a foaming agent—I.E. shaking with ice before or after shaking without, what's the thinking?
26th April at 16:20
I've added a link to DRY SHAKE above, which directs you to make a page on the subject. Both standard and reverse dry shakes produce more foam than only shaking with ice. I prefer the reverse dry shake, but this only works with two-piece shakers, and it is essential to strain through a fine strainer to produce an attractive foam.
18th January at 19:45
I think I will make this for my wife, should be right up her alley, maybe a bit too sweet for me. We shall see.