Returned 29 result(s) for "Angostura bitters"; page 1 of 2.
We couldn't find any history on this, but we guess the screwdriver nature is the use of orange juice combined with a core spirit (rum) to make an excellent flavored cocktail.
While there is no real history behind this drink, nor do we know whom created it, this cocktail came across our desk and we just had to make it.
Dry and acidic, not too sweet, but all the flavors pair well together without anything overpowering; a bit of molasses/blackstrap, musty rye and hard to put down.
This cocktail works best in a barrel tiki mug because it fits the motif; This design is from the Mai Kai Restaurant, one of the Historic Places in Florida, best tiki bar in the world says some fans.
Sweet and smooth passion fruit tartness with a mild sour and a good balance of sweet flavor, doesn't feel like four ounces of alcohol. Like a passion fruit lemonade.
We're not sure if this cocktail has any real relation to Betsy Ross and her friend Washington (and being the first to make the American Flag), but we have heard its first publishing was around 1941.
We found absolutely no reference to where this cocktail could have come from but we guess someone was playing with the concept of the pina colada and mai tai when working on this design.
A great new years even cocktail for those that want to experience champagne a bit differently from normal.
Not to be confused with the single-word form of the “Southside”, the Chicago South Side is a similar variation that brings Angostura into the mix. Unlike the Southside, however, this cocktail calls for lime juice over lemon juice and London Dry Gin over American Gin.
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.
This cocktail was designed by Disaronno to promote their Cavalli partnership in which the Amaretto bottle was re-designed in the style of Roberto Cavalli.
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.
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
The Krakatoa is no doubt some old tiki drink modified over the years, this cocktail is similar to one we've seen published by Jeff Berry, but without actual coffee included (circa 1960)
Coffee notes right up front, citrus to follow with mingling clove; a tropical coffee beverage with interesting flavors.
The Luau cocktail was sent to us, seems a bit of research suggests mixologist Gerry Corcoran of PDT created it. We suggest creating this recipe with a good overproof rum, something too rich might be distracting and bacardi overproof is just bad, something in between would be great!
The story goes that this cocktail was invented at NYC's Manhattan Club circa 1880. The drink, today, is pretty much identical (while the whiskey flavor profiles have no doubt changed in 100+ years). This has been in fashion, out of fashion, more times than bell bottoms.
The Mai Tai is a forever fabulous and popular drink, this version brings the Orgeat and lime but does not match the exact Mai Tai recipe. This is a modification of a modification slightly tweaked (by us) to be less sweet.