Returned 46 result(s) for "Simple syrup"; page 1 of 4.
One of our fans submitted this drink, we did some research and it's from a book called Bestia: Italian Recipes Created in the Heart of L.A, a worthy recipe for your mezcal collection.
The Amaretto Sour is a highly requested cocktail made in a variation of ways; our way is the Jeffrey Morgenthaler design.
A tiki drink published by Jeff Berry in the Grog Log, brings together allspice, rums and that lovely flavor of demerara.
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.
It's almost common sense to bring blueberries to a margarita, this recipe has been designed by many folks that have a handful of fresh bluerberries, we just substitute mezcal over tequila to get a nice smokey finish
A simple desert cocktail which is probably based on a brandy alexander, which is more of a classic recipe design, but the warming punch of bourbon helps drive this into a great winter warmer "comfort food" of cocktails.
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.
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.
This tiki drink was created by Don the Beachcomber, circa 1941. It brings passion fruit together with a rum, light on spirit but the spirits involved are fairly strong.
This cocktail was designed by Disaronno to promote their Cavalli partnership in which the Amaretto bottle was re-designed in the style of Roberto Cavalli.
Carl Brown's herbal creation which is a variation on the traditional gin gimlet, we make it with real sour not lime concentrate.
Some dedicated cocktail historians will tell you it was originally made with cognac over gin, but that’s still highly contested. Initially created at the New York Bar in Paris, the alcohol kick is like being shelled by a French 75mm field gun and thus you have “The French 75.”