Returned 12 result(s) for "Maraschino Liqueur"; page 1 of 1.
The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe for the drink appeared in Ensslin's 1916 Recipes for Mixed Drinks.
Exploring more neighborhoods of New York City, the Bensonhurst is a riff off the standard manhattan cocktail.
The Brooklyn is like a standard manhattan in recipe design, but created more dry by using a dry vermouth instead; Not too unlike how a dry martini and standard martini are cousins. Over the years the manhattan dominated the scene and the Brooklyn died away.
The idea of the decepticon is to deceive the drinkers eyes into thinking they're going to be sipping on a lemon drop...but they are not: this is a smoky mezcal number instead.
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.
First created by Constantino Ribalaigua Vert in Cuba, this Daiquiri variation is often referred to as the Hemingway Daiquiri or Daiquiri #3
The Martinez was either the father to the Martini, a cousin to the Martini, a variation, or just a drink created around the same time period. Both the Martini and the Martinez were born between 1860 and 1870 as vermouth became more popular in the United States.
A manhattan variation based on the neighborhood in Brooklyn New York City, that brings rye whiskey together with slight variations of fortified wine, using Punt e Mes instead.
Designed by the Toro Bravo restaurant in Portland Oregon. An obvious riff off the Hemingway Daiquiri or even the Dorchester cocktail with the combination of Luxardo and fresh sours!
This fantastic cocktail doesn’t have a rich deep history. We believe this was created (or at least documented) by Charles Phan’s Slanted Door.
The Last Word has a mythical history that begins around 1916 with many folks claiming its creation or its bar menu addition, including the Detroit Athletic club and others. It was brought back to life in 2003 by Murray Stenson when he discovered it in an old cocktail book. He served it at the Zig Zag Cafe.