Returned 39 result(s) for "Angostura bitters"; page 2 of 3.
The Lion's Tail appears in “The Café Royal Cocktail Book,” published in 1937. The creator is lost to history, was it the author of the book or a barkeep somewhere in the world? We may never know.
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An off-dry flavor of bourbon, allspice finish that's well balanced with acidity.
The Luau cocktail was sent to us, seems a bit of research suggests mixologist Gerry Corcoran of PDT created it. We suggest creating this recipe with a good overproof rum, something too rich might be distracting and bacardi overproof is just bad, something in between would be great!
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Rich and tangy flavor, floral and full of flavors and a bit of finishing bite.
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The story goes that this cocktail was invented at NYC's Manhattan Club circa 1880. The drink, today, is pretty much identical (while the whiskey flavor profiles have no doubt changed in 100+ years). This has been in fashion, out of fashion, more times than bell bottoms.
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Mild sweetness with a musky rye flavor and a hint of fortified wine
The Mai Tai is a forever fabulous and popular drink, this version brings the Orgeat and lime but does not match the exact Mai Tai recipe. This is a modification of a modification slightly tweaked (by us) to be less sweet.
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Citrus sour, salty smoke of mezcal with a tart almond finish.
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First published in1948 as part of David Embury’s “The Fine Art of Mixing Drinks.", this drink is a riff off the traditional manhattan, but substituting benedictine for vermouth; there is no known origin or author for this classic recipe.
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Light notes of honey meets spicy notes of rye for a delicious balance
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Jeffrey Morgenthaler design for those of us that want a fall seasonal cocktail that doesn't get pumpkin spice all up in your face
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Moderately bitter, mildly herbal, and dry finish
The Nui Nui balances allspice, clove, cinnamon and other trade spices for a great introduction tiki drink for new and old cocktail enthusiasts.
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Flavorful balance of allspice, clove, and cinnamon, on the sweeter side of tiki.
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Pronounced "wah-hock-en" Dead, this cocktail is a play on words from the comic book / tv series and has a great use of Mezcal
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Smokey Sweet Candy (aka "nana candy"); easy to drink, slightly unique flavor profile that's hard to pickup. Great smoky profile and sweeter flavors.
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Potentially the first cocktail that started it all, the old fashioned is a simple drink that dates to around 1850, first published in 1860. Our recipe is the original old fashioned, no muddled fruit or cherries, just the raw basics.
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Forward rye flavor with muted bitters; simple.
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The Pearl Diver is a Donn Beachcomber original that was rediscovered by Jeff Berry after finding a notebook of former Donn Beach Maitre d’, Dick Santiago. Historical search, decoding, and publishing this hidden gem of a cocktail.
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Coconut, allspice, nutmeg, citrus and a bit of rich rum greets your senses with every sip
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What makes the perfect manhattan so perfect? The use of dry vermouth, much like a perfect martini. If you think a manhattan is too sweet, cutting it with dry vermouth can indeed make it more perfect.
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Rye forward flavor that has a bit of a sweet mid-palate that ends slightly off dry, without as much sweet finish.
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A cocktail design of Peruvian origin, often seen in Chili, Peru and other South American countries. Like most core spirits, even a Pisco needs a sour design.
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Light, dry with citrus and grape-like flavor
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Suggested to be originally published in the New York Times in 1908, a recipe from Jamaica, this "punch" has a wide variety of recipe designs, we happen to like this one because it's well crafted and tasty with pool side tropical appeal.
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Foamy Fruity flavors mingled with molasses forward dark rum with a juicy tropical loveliness.
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Invented at the Waldorf Astoria in New York City, this 19th century artwork is a riff off the manhattan. It's simply a manhattan with scotch.
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Spirit forward flavor, lots of scotch comes through from start to finish; slight peaty smoke (or heavy if you use an Islay Scotch)
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Nick Brown created this cocktail, which no doubt looks a little fancier if you dash all your bitters on top instead of fully integrating; this is a riff off the Mai Tai as it uses rye instead of rum and lemon instead of lime, but fits the "coming into spring" feeling
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Almond, cinnamon, trade spices and a finish of lightly sweet rye whiskey
