Returned 38 result(s) for "whiskey"; page 2 of 3.
Another neighborhood cocktail with rye, that riff's off the manhattan and all those other manhattan variations, this cocktail brings "green" in the form of chartreuse
A cocktail design by Jennifer Schommer for one of our Patreon members for the cocktail Youtube channel Common Man Cocktails.
Apparently this 1870's cocktail was first called the Continental Sour and eventually Southern Whiskey Sour before finally being dubbed the New York Sour.
If you're in New England you know how harsh those big Nor'easters can be and this drink will help get you through it, a zing of ginger with a warming maple and bourbon.
Potentially the first cocktail that started it all, the old fashioned is a simple drink that dates to around 1850, first published in 1860. Our recipe is the original old fashioned, no muddled fruit or cherries, just the raw basics.
The paper plane is one of the only cocktails that utilizes a folded airplane for its garnish and is a riff off the Last Word
What makes the perfect manhattan so perfect? The use of dry vermouth, much like a perfect martini. If you think a manhattan is too sweet, cutting it with dry vermouth can indeed make it more perfect.
A rare whiskey based tiki cocktail designed by Sandro Conti from 1961. A whiskey sour meets passion fruit.
A manhattan variation based on the neighborhood in Brooklyn New York City, that brings rye whiskey together with slight variations of fortified wine, using Punt e Mes instead.
Charles H. Baker’s “The Gentleman’s Companion: Being an Exotic Drinking Book or Around the World with Jigger, Beaker and Flask”, first published in 1939.
This cocktail is designed by San Francisco bartender Jon Santer who apparently loves spirit-forward spicy rye cocktails because this will hit you like a... revolver.
Nick Brown created this cocktail, which no doubt looks a little fancier if you dash all your bitters on top instead of fully integrating; this is a riff off the Mai Tai as it uses rye instead of rum and lemon instead of lime, but fits the "coming into spring" feeling
The Sazerac went through many variations as Antoine Amedie Peychaud experimented with remedies that used his bitters. In 1838 it used French Brandy and by 1873 it was using American Rye. It moved from Absinthe to Herbsainte and other slight variations. All great cocktails change with time.
This falls into the family of cocktails with the "slow comfortable screw" naming convention. When created with fresh orange juice, you've go a lovely lightly sweet breakfast cocktail, add galliano and you've got an "up against the wall" recipe.