ThinkingBartender

Mirage Cocktail This is only way in which I can drink Absinthe stylishly, without grimacing. The chocolate and ginger go very well with the pastis flavour of Absinthe. 35 ml Absinthe (La Fee) 17 ml Creme de Cacao (white) 12 ml Ginger Syrup Shake hard with crushed ice, then strain through a sieve into a chilled cocktail glass. Garnish with an orange twist, which has had its oils squeezed onto the surface of the drink. Keywords: Cocktail ( RG1126 )

Mirage Cocktail This is only way in which I can drink Absinthe stylishly, without grimacing. The chocolate and ginger go very well with the pastis flavour of Absinthe. 35 ml Absinthe (La Fee) 17 ml Creme de Cacao (white) 12 ml Ginger Syrup Shake hard with crushed ice, then strain through a sieve into a chilled cocktail glass. Garnish with an orange twist, which has had its oils squeezed onto the surface of the drink. Keywords: Cocktail ( RG1126 )

what things are people putting into spirit bottles to flavour them? Earl Grey into Tanqueray Vanilla Pods into Rum Morello Cherries into Bourbon Raisins into Bourbon/ Cognac Basil into Gin Lemongrass into Vodka What else do people recommend, and what recipes do you use them in? George