Returned 60 result(s) for "Simple syrup"; page 3 of 4.
A bourbon based cocktail without any real history, but with a good solid taste; A variant of a variant of Erick Castro original
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Fruity and light with a bit of ginger bite, very little bourbon in the profile
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A cocktail design by Jennifer Schommer for one of our Patreon members for the cocktail Youtube channel Common Man Cocktails.
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A creamy, silky texture with oak, vanilla and with a good deal of dark chocolate flavor; a chocolate whiskey sour of sorts.
The Lion's Tail appears in “The Café Royal Cocktail Book,” published in 1937. The creator is lost to history, was it the author of the book or a barkeep somewhere in the world? We may never know.
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An off-dry flavor of bourbon, allspice finish that's well balanced with acidity.
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.
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Lovely blend of rich flavorful rum, almond and mint with lingering citrus kick.
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Circa 1953. Like almost every tiki drink on the planet, this recipe has gone through mutations over the last 50+ years.
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Coffee flavor, moderately sweet against a dark rum with some pungent funkiness from the Jamaican rum.
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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
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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.
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Smooth flavor, dry finish. Lightly fruity red wine against oak-driven flavor profile with a nice acidity.
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A spicy seranno cocktail created by Ram at Boy Drinks World for his awesome Seranno Cocktail Spice bitters, not and spicy with a good balance!
Notes:
Margarita-like flavor with a spicy backend fire with a lingering yet mild bitter finish
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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.
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Light, dry with citrus and grape-like flavor
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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.
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Foamy Fruity flavors mingled with molasses forward dark rum with a juicy tropical loveliness.
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A spicy and smokey cocktail that riff's off a margarita designed "sour" with heat, smoke and spice!
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Smoke and spice meets a juicy dry flavor that lingers with more heat and smoke. A blend of tequila and mezcal flavor.
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Created in 1888 by Henry Charles “Carl” Ramos at the Imperial Cabinet Saloon in New Orleans. This drink is synonymous with New Orleans, and is supposed to be shaken for 12 to 15 minutes. This raises the price at the bar and consumes a lot of bartender time.
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Pure herbal gin and citrus forward flavor and aroma
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The Rattlesnake, a cocktail that resembles a rye whiskey sour (or Boston sour) with a bit of absinthe.
Notes:
Rye whiskey spice, black licorice with an off-dry finish.
We discovered this cocktail for our fall seasonal drinks, we believe the credit goes to a husband-and-wife team in Seattle by the name of Jason and Nicole Wilson.
Notes:
Vibrant berry, and aromatic floral flavor that reminds us a bit of the smell of a holiday candle.
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The "fizz" has existed since 1887 when Jerry Thomas penned his fizz recipes; one can technically turn anything into a fizz, even sloe berry gin, so here you go...a recipe dating to the 1880's with a spirit that matches it in age.
Notes:
Dry berry flavor, brown sugar with a light off-dry and tart finish.
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