Returned 13 result(s) for "Club Soda"; page 1 of 1.
A softer version of a Negroni, something to introduce a person to campari without being overly bitter. First served in the 1860s at Gaspare Campari's bar in Milan, Italy. Found in Casino Royale as well.
Invented in 1919 by the Barbieri brothers, it became trendy in the 1950's as an alternative to the white wine and soda.
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 entirely sure where the history of the bocce ball originated, probably the 1980s, but there are many variations, some with or without vodka. The core ingredients are orange juice and amaretto which pair strongly together.
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.
The original Gin Fizz recipe was published in 1862 by Jerry Thomas, The Bartender’s Guide: How To Mix Drinks. Similar to that of a Gin Fix but with less ice and more fizz (carbonation).
The Mezcal fizz is out of the book of the Dead Rabbit in New York City, because it calls for watermelon juice, it's no doubt a late spring, early summer cocktail.
A breakfast cocktail or night cap, the mind eraser is a design for those looking to loose their inhibitions.
A classic cocktail born out of Havana Cuba that has survived for almost one hundred years. This old classic is still requested at bars, pool parties and resorts.
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.
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.
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.