A(i)nt no S(c)herry

A(i)nt no S(c)herry

A(i)nt no S(c)herry – that’s what we decided to call this Cocktail Detour original. It takes full advantage of the deliciousness of Maraschino liqueur and cherries as well as dry sherry.

Brown Sugar

Brown Sugar

We like how balanced this cocktail is. It’s many different flavours compliment each other and create a boozy and stiff cocktail, that’s still so easy and enjoyable to sip.

The Humble Hero

The Humble Hero

Yes, he is a Humble Hero, Linus Morgan who’s the creator of this awesome cocktail. It’s a low-ABV recipe with an interesting mix of Lillet Blanc, celery and coffee!

Beholder’s Eye

Beholder’s Eye

  Thank you Nick Assaur for being such an inspiration on Instagram, and for always being so supportive on our posts. Today we are excited to share our celebration to you, and your cocktail Beholder’s Eye. And one could say this is also an homage to Canada...
Have At It

Have At It

This cocktail was really enjoyable! Not very sweet, rather a bit dry from the sherry and a bit tart because of the gin and grapefruit. You could sip quite eagerly on it without getting too affected

Legend

Legend

The Legend is an interesting one. It mixes rum and Cognac, something you don’t see too often. But then also some other high quality ingredients are added. Lustau sherry and amaro Nonino are both such great spirits on their own, and combined with the rum and the Cognac a legend is definitely born.

Silk & Gators Cocktail

Silk & Gators Cocktail

Greg Henry’s “Savory Cocktails” is quickly becoming a favorite of ours, and today we are making the Silk & Gators cocktail from his book. There is something intricate about cognac cocktails isn’t there? In this drink the cocktail is the true star, supported by minor amounts of other spirits.

Tricolore Cocktail

Tricolore Cocktail

The Tricolore is created by Agostino Perrone at The Connaught Bar in London. We’ve picked up Perrone’s recipe from William Yeoward’s elegant cocktail book American Bar. With Perrone being of Italian heritage, but working in London, the ingredient...

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