Much like the absinthe ritual, the Absinthe Frappé is an apéritif that puts the green fairy centre stage. Absinthe is an anise-flavoured spirit made with artemisia absinthium which is commonly …
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Taking inspiration from the home garden, here’s how to make herb-infused simple syrups for cocktails. Syrups are an integral part of cocktails and making your own flavoured syrup could not …
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How to make tarragon syrup for cocktails, a simple syrup infused with fresh French tarragon leaves. French Tarragon (Artemisia dracunculus), also called estragon is an aromatic edible herb in the …
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How to make basil syrup for cocktails, a cocktail modifier infused with fresh basil leaves. Basil (Ocimum basilicum), also known as sweet basil is an annual culinary herb in the …
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How to make sage syrup for cocktails, a sweet modifier infused with fresh sage leaves. As Published in Breathe Magazine UK Sage (Salvia officinalis), also known common sage, garden sage, …
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How to make rosemary syrup for cocktails, a modifier infused with fresh rosemary. Rosemary (Rosmarinus officinalis), also known as balm mint, sweet balm and bee’s leaf is a perennial evergreen …
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How to make fennel syrup for cocktails, a modifier infused with fresh fennel fronds. Fennel (Foeniculum vulgare var. dulce), also known as Florence fennel and Finocchio is a flowering plant …
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How to make mint syrup for cocktails, a simple syrup infused with fresh mint leaves. Unlike other herb-flavoured spirits, making mint syrup involves a little preparation. Most flavoured syrups require …