Returned 44 result(s) for "Fresh lemon juice"; page 2 of 3.
A good gin based cocktail utilizing
Notes:
Sweet up front, dry in the back with notes of juniper pairing with a fruity cranberry.
You can create a “Fix” with any core spirit, as documented on page 135 of How To Mix Drinks by Jerry Thomas. Most accurately, a “fix” is typically served shaken with ice and served over ice, while a sour is shaken with ice but served in a chilled glass without ice.
Notes:
Tastes like alcoholic lemonade
The original Gin Fizz recipe was published in 1862 by Jerry Thomas, The Bartender’s Guide: How To Mix Drinks. Similar to that of a Gin Fix but with less ice and more fizz (carbonation).
Notes:
Smooth and silky lemon flavor with muted notes of juniper and a dry finish
A cocktail from Milk & Honey bar, a take on a whiskey sour with honey instead of simple syrup.
Notes:
The sweet and sour combination that feels like a whiskey sour but with a richer sweetness of honey. Great with high proof bourbon.
The hot toddy is as hold as home remedies and does not come in a true formal recipe, however most recipes over the last 100 years do suggest a whiskey, lemon and usually a honey or sweetener to help aid a sore throat.
Notes:
Warm citrus, alcohol (especially from the hot fumes) and honey, just as one would expect.
It is said that this recipe arrived sometime in the 1970s by Norman Jay Hobday in San Francisco. The cocktail represents the flavor profile of the 1878 Lemon Drop candy, or that’s the theory of its inception.
Notes:
Flavor profile closely resembling that of a lemon drop candy.
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.
Circa 1953. Like almost every tiki drink on the planet, this recipe has gone through mutations over the last 50+ years.
Notes:
Coffee flavor, moderately sweet against a dark rum with some pungent funkiness from the Jamaican rum.
Apparently this 1870's cocktail was first called the Continental Sour and eventually Southern Whiskey Sour before finally being dubbed the New York Sour.
Notes:
Smooth flavor, dry finish. Lightly fruity red wine against oak-driven flavor profile with a nice acidity.
The paper plane is one of the only cocktails that utilizes a folded airplane for its garnish and is a riff off the Last Word
Notes:
a rollercoaster ride of flavor, a sweet start, a grapefruit mid-plate with a bitter bite that focuses on aperol and amaro nonino with little bourbon and an off-dry finish.
A riff off the traditional lemon drop "martini" that tastes like a lemon drop candy, but with passion fruit instead. No history with this one, just fun taste experiences.
Notes:
Sweet passion fruit, tart passion fruit against a citrus sour zing.
Created by New York bartender Sam Ross, this cocktail was no doubt designed with autumn/fall in mind. It has all the medicinal qualities of a fall warming cocktail.
Notes:
Not overly smoky considering the topping of Islay Scotch leaving a honey, citrus scotch profile.
Pieces of Eight, a cocktail designed at the Pieces of Eight Restaurant back in the 1962. This cocktail plays off the restaurant name and nautical theme of pirates, booty and treasure. And, financing.
Notes:
Flavorful passion fruit balanced against sour citrus notes and a driving rum flavor. Delicious tropical appeal.
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.
Notes:
Foamy Fruity flavors mingled with molasses forward dark rum with a juicy tropical loveliness.
A rare whiskey based tiki cocktail designed by Sandro Conti from 1961. A whiskey sour meets passion fruit.
Liber & Co Grenadine