Recipe from Advanced Mixology, Greg Easter Greg says étourdie is French for stunned, and that that was the reaction of a French ambassador when he presented this to her. He also states the sophistication and novelty are unexpected with so few ingr. Rob used the word ‘complex’ on his first sip. He also said “like…

Recipe from Difford’s Guide Dinner tonight was fresh made pesto with pasta, so what better to go with that than a basil flavoured bevvie? 12 Basil leaves60ml Gin- Tanqueray recommended and used22.5ml Lemon Juice Fresh10ml 2:1 Simple Syrup Destroy those leaves with your muddler, then add the rest of the ingredients. Shake and fine strain…

Recipe by Andy Aitken @proofcocktail.nl Andy says this is a reference to a Star Wars thing. I had to Google that, as I’m no super fan. I’ve watched them, but don’t even remember this reference. But the use of Szechuan Pepper got me in.Szechuan is not really a pepper, but a dried berry. Unlike the…

Ryan Whittaker posted this in Craft Cocktail Club on FB and I thought it sounded good. I told Blair Sollenger I would make it, so here it is. As an aside, while doing a bit of side research, because long tailing is a real thing for me, I discovered Grapes for Buddha is a piece…

Recipe by Paula Garner aka @thebitterfairy I had saved this recipe a while ago, and waited until now to make it. I actually made a trial run last night with friends around for dinner, but didn’t post it as my chief photographer was away in London for work. This is a vibrant cocktail in taste…

Michael (An internet friend) just posted this recipe, and it inspired me to make it. He said his Bay Area had received scorching 40°c temperatures today. Here, in downtown Amsterdam it’s high 20°’s. Blistering for us, kinda 😉 However, I had some fresh pineapple in the fridge, so whipped out my juicer. Pineapple is always…

Andrew, I met via Craft Cocktail Club, a FB group. And while I have never met him in person, he has shared what he is drinking with me via chat.Currently he is in Northern Italy, enjoying a long awaited holiday.He sent me the recipe for this drink, and the name, which he had at a…

We had a friend around for dinner Tuesday. So I made this. Originally something I found somewhere, but now I just make it up as I go along. This was made to accompany an Asian inspired main, or double cooked duck with citrus sauce. Recipe curtesy of Kylie Kwong’s restaurant Billie Kwong’s Sydney. For the…

Pheasants Blood, aka Earth’s Abundance.Maybe it should be called “Afternoon Drinking”? Rob had his zoom xmas thing online, with his team across Europe. A, they are all in different countries. But B, you can’t gather in groups right now here anyway. And so, he asked me would I make him a festive type drink for…