Of Cock­tail­maker in Che­sham eases you into the week­end

David Hurst

Buckinghamshire Advertiser - - FOOD AND DRINK - Visit us at www.cock­tail­maker for fur­ther ad­vice and tips METHOD­OL­OGY:

cock­tail scene back in the 1960s. It can be served in a long or tall glass and over ice or crushed. Tak­ing out the pineap­ple from the in­gre­di­ents also re­moves some of the sweet­ness and lets the brandy li­quers take cen­tre stage. Add one shot creme de banane, one shot apri­cot brandy, one shot cherry brandy, one and three­quar­ter shots freshly squeezed orange juice, one and three-quar­ter shots pressed pineap­ple juice. Shake and strain into an ice-filled glass.

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