First served for a visiting cardinal in Rome, the Cardinale cocktail blends gin, white wine (replaced by dry vermouth), and Campari, showcasing a bone-dry twist with Contratto Bitter.
The Star Daisy cocktail combines London dry gin, apple brandy, and dry Curaçao for a year-round satisfying drink, with added simple syrup for a richer texture.
The Gin Fizz Tropical, a frothy drink with pineapple gum syrup and orgeat, emphasizes optimal frothiness by using large ice cubes and shaking vigorously as advised by Charles Phan.
The Wibble cocktail, a mix of gin, sloe gin, grapefruit, lemon, and crème de mûre, is described by Robert Simonson as a 'minor classic,' popular in London but yet to reach global fame.
Collection
[
|
...
]