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The whiskey sour, a basic sour cocktail ratio with your favorite whiskey, could also be considered a 'Boston Sour' with the inclusion of egg white.
This drink’s origin lands somewhere between 1919 and 1930 and has a few folks crediting themselves with its creation. Harry McElhone lays claim to its initial invention at London’s Ciro Club in 1919 while Harry Craddock documented it in his 1930’s Savoy Cocktail Book from the American Bar in London.
A cocktail design by Jennifer Schommer, created for the Moscow Mule company's 75h Anniversary MuleHead recipe book