Returned 67 result(s) for "Fresh lime juice"; page 2 of 5.
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.
The Drunken Pimento was created by Jennifer and Derrick Schommer for the Boston Jerkfest cocktail competition for the Rumson's Brand of rum.
In 1959 Joe Scialom came up with a couple hangover remedies which he called Dying Bastard and Dead Bastard while working at the Marco Polo Club in Manhattan. These would be variations to the suffering bastard.
This cocktail design was utilized in the mid-1800s as a medical solution. There is evidence of these ingredients being used by the British Royal Navy as a solution to scurvy dating to around 1857.
Grapefruit and tequila have been paired together for years as well as spicy margaritas; this recipe brings both together.
First created by Constantino Ribalaigua Vert in Cuba, this Daiquiri variation is often referred to as the Hemingway Daiquiri or Daiquiri #3
A signature cocktail of Havana's Hotel Nacional de Cuba. This cocktail can be made with both light rum and dark rum depending on your favorite rum style. We love dark rum for this one!
A margarita with jagermeister, for those jager fans that want something more medicinal and herbal flavor in the sour category.
This classic Tiki drink was created in 1978 at the Aviary bar of the Kuala Lumpur Hilton. This drink brings campari to tiki design but stays true to beach sipper flavor profile.
This drink was a child of the 70’s, arriving a decade before the Cosmopolitan hit the bar room. Cocktail historian David Wondrich says the history of the Kamikaze can be traced by to 1976.
This cocktail brings another great mezcal drink to your resume, and pairs apple juice with mezcal and passion fruit.
A spicy smoky balanced cocktail of citrus, tropical flavor and mezcal without too much apple juice flavor--mainly just used to fill it out.
The classic trader vic Mai Tai first designed in 1953. This historical variant uses two rums to replace the out of production 80 Proof Wray & Nephew Rum.