A riff cocktail taken from the 1977 book ‘Complete World Bartender Guide’. As a riff cocktail I have changed some of the ingredients or added extra, but the base is the same. All of the original cocktails are gin-based.
The Recipe
Serving: 1
Ingredients
- 25ml Fifty Pounds Gin
- 25ml Bénédictine DOM
- 25ml Chocolate Infused Red Wine
- 100ml Orange Juice (I recommend freshly squeezed orange)
- Dash Angostura Bitter
How to make or shake it
Mix all but the wine in mixing glass with plenty of ice. Strain into chilled champagne flute.
Slowly pour the wine over a bar spoon to help drop on the bottom. Serve with orange peel swirl
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