Established in America as National Black Forest Cake Day, as that's what this indulgent dessert is called in America. Whether Cake or Gâteau, this is
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
A cocktail bar should offer great tasting, well-balanced cocktails made using quality ingredients and fresh juices but as the style of bars vary enormously,
There's more to Easter indulgence than mere chocolate eggs.
A Dry Daiquiri with fernet and watermelon syrup. Sounds crazy but I bet this is a cocktail you'll finish.
A Manhattan with extra bitters. While challenging for some, others will enjoy it as a delicious digestivo.
Sherry underpins this brilliantly balanced cocktail with delicate herbal fruity notes.
This tasty riff on the Old Dog, New Tricks is bourbon-forward with rich overripe banana balanced by herbal bitterness.
A vibrant menthol-like citrus freshness balances heavy, bittersweet herbal and rooty notes. The whopping slug of banana liqueur is surprisingly integrated
Long, fruity, slightly sweet and vodka-laced.
A herbal riff on Audrey Saunders' French Pearl with mezcal in place of gin.
Spring has sprung – well at least it has here in the northern hemisphere. It's time to rediscover the delights of floral cocktails – think elderflower
Paradiso, Barcelona, for years a pioneer of sustainability, partnered with Ketel One Vodka's Garnished with Good initiative to present the third edition
St Patrick's Day not only calls for you to dress in green but to toast the Emerald Island with emerald-coloured Irish whiskey-based cocktails, stout, or
The Espresso Martini is itself a riff, by its creator, on his earlier Vodka Espresso. Indeed, the Espresso Martini is a cocktail that lends itself to variation
Lighter and arguably more satisfying than the various citrus-heavy Doctor Cocktail recipes (see Doctor No. 1 to No. 4). Obviously, with two such dominant
A bittersweet, delicately chocolatey Old Fashioned with liquorice-led herbal complexity.
Dry, gin-laced and sherry-influenced with subtle salinity.
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