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Mixer maker Fever-Tree says soaring price of glass will hit profits

17 견해0 코멘트

The soft drinks company Fever-Tree has warned that the soaring cost of glass for its bottles amid shortages, plus higher transport fees, mean its profits will be almost a third lower than hoped. The London-based tonic...

이번주 칵테일: Lahpet’s eucamphora – recipe

36 견해0 코멘트

This fruity, spicy, floral twist on the gin fizz makes for a glorious, early summer sip. 봉사 1 40ml gin – I use Bombay Sapphire 2 tsp gooseberry and elderflower jam – I like the one by Rosebud Preserves15ml limonce...

이번주 칵테일: Common Counter’s Lady Erzulie

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In Haitian vodou, lwa are divine entities or spiritual beings who are served by their followers. One such lwa is Erzulie Freda, the embodiment of love and beauty, who is regarded as a kind of patron saint of gay men a...

이번주 칵테일: Four Hundred Rabbits’ bayleaf freezer margarita – 레시피

32 견해0 코멘트

It’s as easy to make one of these as it is to make 20, so it’s the ideal drink for a party. The infused sugar syrup has a savoury edge, with a hint of spice and aromatics, and is a taste we’ve acquired to such an exte...

이번주 칵테일: Hush’s perrito caliente – recipe

22 견해0 코멘트

Fresh, packed with citrus and just a hint of spice: everything you want from a long, refreshing sundowner. 봉사 1 For the syrup75ml honey2 rosemary sprigs For the drink1 slice fresh grapefruit, ...을 더한 1 wedge, to garn...

이번주 칵테일: the Dog & Gun’s Applejack – recipe

28 견해0 코멘트

Something fresh, fruity and zingy for spring. The crisp finish on the rum goes really nicely with the apple and ginger, because it pairs with the fruity notes, rather than overpowering them. 30ml good white rum – I us...

이번주 칵테일: Jöro’s a’pea’ritif

45 견해0 코멘트

This is a great way of using up the first-of-the-season pea pods that are often destined for the food waste bin, hence the (admittedly rather tortured) name. It makes a great aperitif and is designed to be made in a b...

이번주 칵테일: Wild at Tart’s blood orange and yuzu margarita – recipe

47 견해0 코멘트

May marks the end of blood orange season until next winter, so while this beautiful fruit is still around, make the most of it in this refreshing spring cocktail. You’ll need to make the cordial a day ahead. For the b...

이번주 칵테일: Tommy Heaney’s delicious highball – recipe

59 견해0 코멘트

A modern revival of the delicious sour created by William Schmidt in 1892, this drink combines all the best elements of spring: 신선한, clean and fun. Cheers! 25ml calvados – a good one, ideally (I use Avallen)25ml pea...

이번주 칵테일: Cinnamon Kitchen’s spiced martini

37 견해0 코멘트

To celebrate Holi, the Indian festival of colours, 의 위에 18 행진, try your hand at making this, one of the Cinnamon Collection’s signature cocktails: a vibrant yellow, vodka-based cocktail topped with a garnish of star ...

이번주 칵테일: Nopi’s sumac martini

32 견해0 코멘트

This martini, with a typically Ottolenghi Middle-Eastern twist, is one of the most popular welcome drinks on Nopi’s cocktail list. 봉사 1 For the sumac vodka100ml vodka 10g sumac, plus extra to garnish For the drin...

이번주 칵테일: 남은 음식으로 가득 찬 냉장고 – 레시피

98 견해0 코멘트

남은 음식으로 가득 찬 냉장고, 남은 음식으로 가득 찬 냉장고, 남은 음식으로 가득 찬 냉장고. 남은 음식으로 가득 찬 냉장고. 봉사 1 15남은 음식으로 가득 찬 냉장고.

이번주 칵테일: 나는 그 고전적인 단맛과 짠 맛의 조합이 충분하지 않습니다

132 견해0 코멘트

나는 그 고전적인 단맛과 짠 맛의 조합이 충분하지 않습니다, 나는 그 고전적인 단맛과 짠 맛의 조합이 충분하지 않습니다. 나는 그 고전적인 단맛과 짠 맛의 조합이 충분하지 않습니다, 나는 그 고전적인 단맛과 짠 맛의 조합이 충분하지 않습니다, 나는 그 고전적인 단맛과 짠 맛의 조합이 충분하지 않습니다.

이번주 칵테일: Junsei’s shai prince – recipe

58 견해0 코멘트

This drink blends winter fruit and Japanese rice vodka, which is crisp and clean due to its double filtration through bamboo charcoal. The elderflower and apple juice add acidity and sweetness, while the tea delivers ...

이번주 칵테일: Sandia Chang’s blood orange spritz – recipe

53 견해0 코멘트

At Christmas, the last thing you want is to spend ages mixing cocktails when there’s so much else on your plate, which is why a little forward planning goes a long way. This drink is designed for ease and speed on the...

이번주 칵테일: Doña’s zamna – recipe

96 견해0 코멘트

I first tried xtabentún, a Mayan liqueur made with fermented honey and rum, in La Riviera Maya on the Yucatán peninsula, and loved it immediately – the best way I can describe it is that it’s a bit like a Mexican take...

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