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Notice

Thedrinkshop.com Limited (“the Company”) was placed into Administration on 18 January 2023, with Adrian Paul Dante and Joanna Kim Rolls appointed as Joint Administrators. Adrian Paul Dante is licensed to act as an Insolvency Practitioner in the UK by the Institute of Chartered Accountants in England & Wales and Joanne Kim Rolls is licensed to act as Insolvency Practitioners in the UK by the Insolvency Practitioners Association. They are bound by the Insolvency Code of Ethics when carrying out all professional work relating to an insolvency appointment.

The affairs, business and property of the company are being managed by the Joint Administrators, who act as agents of the Company and without personal liability.

Any queries relating to the Company or the Administration should be made to the Joint Administrators via the Administration team, mark.percival@opusllp.com and adam.seymour@opusllp.com.

Milo Negroni Recipe

Milo Negroni
Created By:
Submitted By: Jay Rivera
Glass: Rocks
Method: Add all ingredients over ice in a rocks glass and stir for 5 seconds. To make the Coconut washed rum recipe, pour 700ml tanduay gold and 100g organic coconut oil into a vac pac bag. After sealing, make sure there are no leaks and add to a water bath at 60C for one hour. Take out of water bath and freeze over night. The oil should have solidified. Pour over a cheesecloth or a coffee filter and bottle. To make Campari Cacao, add 700ml of Campari and 15g of cacao nibs together and let infuse for 24 hours. Filter before using.
Amount Ingredient
25 ml Coconut Washed Tanduay Gold Rum (See method)
25 ml Campari Cacao (See method)
25 ml Sweet Vermouth

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