Returned 57 result(s) for "Fresh lemon juice"; page 3 of 4.
Apparently this 1870's cocktail was first called the Continental Sour and eventually Southern Whiskey Sour before finally being dubbed the New York Sour.
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Smooth flavor, dry finish. Lightly fruity red wine against oak-driven flavor profile with a nice acidity.
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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
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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.
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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.
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Sweet passion fruit, tart passion fruit against a citrus sour zing.
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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.
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Not overly smoky considering the topping of Islay Scotch leaving a honey, citrus scotch profile.
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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.
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Flavorful passion fruit balanced against sour citrus notes and a driving rum flavor. Delicious tropical appeal.
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While six versions of the herbal liqueur Pimm's existed, the one that reigns is the gin-based version, which is the primary ingredient for a Pimm's Cup!
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Herbal smooth brown sugar notes with hints of fruit and citrus
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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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A rare whiskey based tiki cocktail designed by Sandro Conti from 1961. A whiskey sour meets passion fruit.
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flavorful and yummies
Created in 1888 by Henry Charles “Carl” Ramos at the Imperial Cabinet Saloon in New Orleans. This drink is synonymous with New Orleans, and is supposed to be shaken for 12 to 15 minutes. This raises the price at the bar and consumes a lot of bartender time.
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Pure herbal gin and citrus forward flavor and aroma
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The Rattlesnake, a cocktail that resembles a rye whiskey sour (or Boston sour) with a bit of absinthe.
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Rye whiskey spice, black licorice with an off-dry finish.
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
The Scorpion or "Scorpion Bowl" for the full size, is one of Trader Vic's most popular cocktail recipes, from around 1972.
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A very generic "tiki drink", well balanced, good citrus to rum ratio that's not too sweet, not too dry. But, isn't memorable on complex flavors, good base for a new-aged tiki drink.
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The first recipes for the Sidecar appear in 1922, in Harry MacElhone's Harry's ABC of Mixing Cocktails. It is one of six basic drinks listed in David A. Embury's The Fine Art of Mixing Drinks (1948). Ironically this recipe has a ton of variations, this is just one of them.
Notes:
A driving lemon and brandy/cognac forward flavor, with a mild sweet and a citrus sour. Not as much brandy as some recipe ratios propose.
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The "fizz" has existed since 1887 when Jerry Thomas penned his fizz recipes; one can technically turn anything into a fizz, even sloe berry gin, so here you go...a recipe dating to the 1880's with a spirit that matches it in age.
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Dry berry flavor, brown sugar with a light off-dry and tart finish.
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This cocktail, created by Liz Martinez at the Purple Pig showcases what you can do with a "sour" cocktail while keeping with the Mezcal trend. This drink explains why Mezcal is a versatile spirit.
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A dry citrus flavor, a good blend of smoke and sour that lingers; a slight hint of herbal bitterness in the mid-palate.
