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.
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).
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!
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.
A cocktail design by Jennifer Schommer for one of our Patreon members for the cocktail Youtube channel Common Man Cocktails.
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.
Circa 1953. Like almost every tiki drink on the planet, this recipe has gone through mutations over the last 50+ years.
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
Apparently this 1870's cocktail was first called the Continental Sour and eventually Southern Whiskey Sour before finally being dubbed the New York Sour.
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.
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.
Smoke and spice meets a juicy dry flavor that lingers with more heat and smoke. A blend of tequila and mezcal flavor.