Returned 64 result(s) for "lime"; page 2 of 5.
In 1959 he came up with a couple hangover remedies which he called Dying Bastard and Dead Bastard while working at the Marco Polo Club in Manhattan.
Notes:
Light/muted combination of bourbon and spicy ginger that remains light and refreshing. Not as bourbon-flavored as the dying bastard recipe.
Perhaps inspired by Pink Floyd, this came across our desk and after trying it, we realized...this is a great cocktail with Mezcal and Aperol.
Notes:
Sweet yet smoky yet bitter, a great balance of flavor experiences for mezcal drinkers.
This drink is made differently in many locations, including the Donn Beachcomber's own locations (circa 1953). However club soda was a late edition added by Jeff Berry in his book vs. the original recipe which called for a blender and crushed ice.
Notes:
Lemonade and Good & Plenty candy, a light and refreshing sour against black licorice
The Drunken Pimento was created by Jennifer and Derrick Schommer for the Boston Jerkfest cocktail competition for the Rumson's Brand of rum.
Notes:
Rich robust flavor, pronounced aged rum, brown sugar and allspice notes with a muted clove and vanilla.
In 1959 Joe Scialom came up with a couple hangover remedies which he called Dying Bastard and Dead Bastard while working at the Marco Polo Club in Manhattan. These would be variations to the suffering bastard.
Notes:
Great combination of bourbon and spicy ginger that remains light and refreshing while carrying a bit of alcohol.
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.
A cocktail designed by Bryan Dayton in Boulder at Oak At Fourteenth.
Notes:
light mezcal start with a ginger mid-palate and a light eucalyptus and smoke finish. A bit herbal/medicinal.
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 margarita with jagermeister, for those jager fans that want something more medicinal and herbal flavor in the sour category.
Notes:
Herbal notes, jagermeister bitter and fennel flavor like a medicinal margarita.
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.
This drink was a child of the 70’s, arriving a decade before the Cosmopolitan hit the bar room. Cocktail historian David Wondrich says the history of the Kamikaze can be traced by to 1976.
Notes:
A sweet and sour citrus experience with tart lime finish.
This cocktail brings another great mezcal drink to your resume, and pairs apple juice with mezcal and passion fruit.
Notes:
A spicy smoky balanced cocktail of citrus, tropical flavor and mezcal without too much apple juice flavor--mainly just used to fill it out.
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.
A cocktail design by Jennifer Schommer, created to riff-off the Dorchester cocktail, but in our home city of Manchester, NH.
Notes:
Sweet and tart grapefruit, zesty citrus and lingering juniper notes; finishes dry and tart.
Hudson & Lee Honey Mix