Returned 42 result(s) for "Simple syrup"; page 2 of 3.
You can create a “Fix” with any core spirit, as documented on page 135 of How To Mix Drinks by Jerry Thomas. Most accurately, a “fix” is typically served shaken with ice and served over ice, while a sour is shaken with ice but served in a chilled glass without ice.
Notes:
Tastes like alcoholic lemonade
The original Gin Fizz recipe was published in 1862 by Jerry Thomas, The Bartender’s Guide: How To Mix Drinks. Similar to that of a Gin Fix but with less ice and more fizz (carbonation).
Notes:
Smooth and silky lemon flavor with muted notes of juniper and a dry finish
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.
Notes:
Simple taste of gin and lime with more tart than sour.
Grapefruit and tequila have been paired together for years as well as spicy margaritas; this recipe brings both together.
Notes:
Tequila forward agave, fresh tart grapefruit with a pepper heat that builds sip over sip.
First created by Constantino Ribalaigua Vert in Cuba, this Daiquiri variation is often referred to as the Hemingway Daiquiri or Daiquiri #3
Notes:
Light sour lime against herbal maraschino sweetness and a mild yet muted rum flavor. Easy to drink, good balance.
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!
Notes:
A bold rum flavor balanced against tropical pineapple and apricot, a floral slightly delicate sour
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.
Notes:
Tropical pineapple flavor that starts sweet with a bit of dry campari bitterness but some will find it arguably sweet.
A cocktail design by Jennifer Schommer for one of our Patreon members for the cocktail Youtube channel Common Man Cocktails.
Notes:
A creamy, silky texture with oak, vanilla and with a good deal of dark chocolate flavor; a chocolate whiskey sour of sorts.
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.
Notes:
Lovely blend of rich flavorful rum, almond and mint with lingering citrus kick.
Circa 1953. Like almost every tiki drink on the planet, this recipe has gone through mutations over the last 50+ years.
Notes:
Coffee flavor, moderately sweet against a dark rum with some pungent funkiness from the Jamaican rum.
With the origin Hotel Nacional, this drink is based in Cuba -- Havana, specifically, but so many daiquiri designs can be created off the original. This recipe was modified by Jeffrey Morgenthaler
Notes:
Warm rum and citrus with a hint of peach in the finish; great balance of sweet against sour.
Apparently this 1870's cocktail was first called the Continental Sour and eventually Southern Whiskey Sour before finally being dubbed the New York Sour.
Notes:
Smooth flavor, dry finish. Lightly fruity red wine against oak-driven flavor profile with a nice acidity.
A cocktail design of Peruvian origin, often seen in Chili, Peru and other South American countries. Like most core spirits, even a Pisco needs a sour design.
Notes:
Light, dry with citrus and grape-like flavor
Filed In:
Suggested to be originally published in the New York Times in 1908, a recipe from Jamaica, this "punch" has a wide variety of recipe designs, we happen to like this one because it's well crafted and tasty with pool side tropical appeal.
Notes:
Foamy Fruity flavors mingled with molasses forward dark rum with a juicy tropical loveliness.
A spicy and smokey cocktail that riff's off a margarita designed "sour" with heat, smoke and spice!
Notes:
Smoke and spice meets a juicy dry flavor that lingers with more heat and smoke. A blend of tequila and mezcal flavor.
Scrappy's Orleans Bitters