This is just a solid Daiquiri riff, adding chocolate and sweet vermouth to the iconic mix - plus tiny amounts of curaçao and grenadine. It works so well, and this cocktail is so full of flavour! Recipe adapted by Constantino Ribalaigua Vert (from Trader Vic’s Rum Cookery & Drinkery) Ingredients: 1 oz white rum 1 oz fresh lime juice 0,5 oz sweet vermouth 0,25 oz white crème de cacao 1 tsp. curaçao 1 tsp. grenadine Mixing: Shake all ingredients with fresh ice and strain into a chilled c
Cocktail Detour
We found this recipe via Imbibe Magazine [https://imbibemagazine.com/last-minute-gift/] and immediately wanted to make it. We did have some leftover chocolate oat milk, which we used instead of the suggested spiced oat milk, and we can tell it worked so well! The oat milk creates this smooth rich texture, turning the cocktail almost into a dessert. The addition of walnut bitters we love a little bit extra, it's a fantastic bitter that unfortunately doesn't get used too often. Last Minute Gi
Cocktail Detour
We continue loving low ABV sherry cocktails, also during winter. The suggested type of sherry for this cocktail is Palo Cortado, which is style-wise in between fino and oloroso. Now we didn’t have this bottle on hand so we used amontillado sherry instead - which we think worked fine. (There was a very interesting post about Palo Cortado sherry from Matthias over at @servedbysoberon some month ago). What we think is so likable about sherry is that it somehow creates this luxurious ”Cognac-feelin
Cocktail Detour
The recipe for I'm On a Boat is from bar Stoddard's in Boston. It's a tiki style cocktail based on rum, orgeat and lime. The orgeat combined with the Cognac and rum creates a rather creamy feeling. The cocktail is smooth, silky and shiny. It's extremely easy to drink. Be careful though because it's quite strong! In fact the drink kind of looks like a stormy sea when ice cubes are added and the glass is swirled anti clockwise. We served the drink in a huge Cognac coupe to really get the feeling
Cocktail Detour