Ultima Palabra

Difford's Guide
Discerning Drinkers (262 ratings)

Servir em

Taça Coupe

Decoração:

Ramo de tomilho.

Como fazer:

BATER todos os ingredientes com gelo e coar duplamente para um copo gelado.

3/4 fl oz Del Maguey Vida Clásico mezcal
3/4 fl oz Green Chartreuse (or alternative herbal liqueur)
3/4 fl oz Luxardo Maraschino liqueur
3/4 fl oz Suco fresco de Abacaxi
3/4 fl oz Suco fresco de Limão
1/3 fl oz água gelada (não usar se o gelo for de máquina)
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Difford’s Guide to Cocktails Book 17th Edition image

Difford’s Guide to Cocktails Book 17th Edition

Perhaps the world's biggest cocktail book! Certainly, our biggest yet, 624 pages, 6cm (2.3inch) thick and weighing 2.25kg (5lb). Our Seventeenth Edition

Buy it here
Easy Jigger image

Easy Jigger

The Easy Jigger® is a measure designed for use when making cocktails, primarily in the home but also by professional bartenders. It has a unique design

Buy it here

Comentários:

Versão de Last Word com nome traduzido para o espanhol, daí mezcal no lugar de gin. O suco de abacaxi, outra adição, funciona muito bem, adicionando um dulçor frutado e complexidade.

História:

Criado por Simone De Luca, no High Road House Club, em Chiswick, Londres. A receita foi cortesia de Gary ‘gaz’ Regan, da Ardent Spirits.

Alcohol content:

  • 2.1 standard drinks
  • 23.69% alc./vol. (47.38° proof)
  • 29 grams of pure alcohol
Difford's Guide tem conteúdo gratuito graças a apoio das marcas em verde. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Difford’s Guide to Cocktails Book 17th Edition image

Difford’s Guide to Cocktails Book 17th Edition

Perhaps the world's biggest cocktail book! Certainly, our biggest yet, 624 pages, 6cm (2.3inch) thick and weighing 2.25kg (5lb). Our Seventeenth Edition

Buy it here
Easy Jigger image

Easy Jigger

The Easy Jigger® is a measure designed for use when making cocktails, primarily in the home but also by professional bartenders. It has a unique design

Buy it here
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