Returned 53 result(s) for "Fresh lime juice"; page 1 of 4.
A Donn Beach tiki cocktail design out of World War II, "3 dots and a dash" signifies V for Victory in morse code. The letter V in morse code is ...- and this cocktail's garnish represents the three dots and the dash
Distinct clove-forward flavor, allspice with a nice bite of sour lime and a finishing of warm rum and Martinique funkiness.
This cocktail was designed by Derrick and Jennifer Schommer of Common Man Cocktails with the goal of integrating an anejo tequila into a springy yet spicy and sweet tart cocktail design.
A spicy ginger zing, a spicy bite of mole flavor and smooth tequila with a nice balance of sweet and tart, slight tiki tropic flavor.
We couldn't find any history on this, but we guess the screwdriver nature is the use of orange juice combined with a core spirit (rum) to make an excellent flavored cocktail.
Created by Mariano Licudine of the Mai-Kai Restaurant, Fort Lauderdale FL in 1971. The Mai-Kai, opened December 1956, it's now registered as a Historic Place in the National Registers and is the last known tiki-themed restaurant serving original Don Beachcomber cocktail recipes.
While there is no real history behind this drink, nor do we know whom created it, this cocktail came across our desk and we just had to make it.
Dry and acidic, not too sweet, but all the flavors pair well together without anything overpowering; a bit of molasses/blackstrap, musty rye and hard to put down.
This cocktail works best in a barrel tiki mug because it fits the motif; This design is from the Mai Kai Restaurant, one of the Historic Places in Florida, best tiki bar in the world says some fans.
Sweet and smooth passion fruit tartness with a mild sour and a good balance of sweet flavor, doesn't feel like four ounces of alcohol. Like a passion fruit lemonade.
We found absolutely no reference to where this cocktail could have come from but we guess someone was playing with the concept of the pina colada and mai tai when working on this design.
Not to be confused with the single-word form of the “Southside”, the Chicago South Side is a similar variation that brings Angostura into the mix. Unlike the Southside, however, this cocktail calls for lime juice over lemon juice and London Dry Gin over American Gin.
An experimental drink created on the set of Common Man Cocktails to demonstrate you can take a few random ingredients and build a balanced cocktail with just a bit of math and science (and taste); Yep, it's a "2:1:1" recipe!
The Cosmo was officially created in 1987 by a bartender in Manhattan. However, there are others that lay claim to similar recipes such as the Cape Codder/Harpoon cocktail, a recipe published on the back of Ocean Spray Cranberry Juice cocktail.
This is a great introductory basil cocktail, which have grown in popularity over the years (especially when paired with gin).
The daiquiri is a classic island cocktail invented a dozen times by dozens of people. It's so simple that it's a perfect rum sour design.
In 1959 he came up with a couple hangover remedies which he called Dying Bastard and Dead Bastard while working at the Marco Polo Club in Manhattan.
Perhaps inspired by Pink Floyd, this came across our desk and after trying it, we realized...this is a great cocktail with Mezcal and Aperol.
This drink is made differently in many locations, including the Donn Beachcomber's own locations (circa 1953). However club soda was a late edition added by Jeff Berry in his book vs. the original recipe which called for a blender and crushed ice.