Returned 46 result(s) for "Simple syrup"; page 3 of 4.
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.
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.
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.
This cocktail, created by Liz Martinez at the Purple Pig showcases what you can do with a "sour" cocktail while keeping with the Mezcal trend. This drink explains why Mezcal is a versatile spirit.
The Southside cocktail has a murky history and a confusing origin city. Is “southside” referring to New York or Chicago? It has also been called “a mint julep with gin” and Dale Degroff says it’s a variation on a cocktail called the Major Bailey which uses both lemon and lime.
The Strawberry Daiquiri is a well known blended variation of a traditional daiquiri; there are many strawberry daiquiri recipe designs, we just want the good ones.
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.
A cocktail with Campari that doesn't become aggressive like other campari drinks, not a ton of history on this baby but we'd put it into the Modern Classics, it needs more attention.
This Zombie riff isn't exactly a Game of Thrones cocktail unless you want it to be, but it does fit a great summer time rum friendly desire.
Jerry Thomas turned this prank cocktail into reality in 1876’s The Bar-Tenders Guide (page 91) in which Thomas references the Tom Collins as a Whiskey, Brandy or Gin cocktail by simply changing out the core ingredient in this sour.
The Vodka Collins is a variation of the earlier Tom Collins by simply removing Old Tom Gin and replacing it with vodka. Difford’s Guide suggests that Vodka Collins cocktails were being served in 1933 after the repeal of prohibition.
A century old recipe design, great for the warm months and easy because you can make up your ingredients. You can find recipes with similar ingredients dating back to Jerry Thomas’ 1862 How to Mix Drinks, or, The Bon Vivant’s Companion but not by name "Whiskey Smash."
The whiskey sour, a basic sour cocktail ratio with your favorite whiskey, could also be considered a 'Boston Sour' with the inclusion of egg white.