Returned 58 result(s) for "Fresh lemon juice"; page 1 of 4.
The 12 mile limit is a prohibition era cocktail that was named after the 12 mile distance at sea you had to be at to drink alcohol during the Volstead Act.
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Dry, sour citrus taste, a bit of rye without being too sweet. No real brandy impact seems to stand out.
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One of our fans submitted this drink, we did some research and it's from a book called Bestia: Italian Recipes Created in the Heart of L.A, a worthy recipe for your mezcal collection.
The Amaretto Sour is a highly requested cocktail made in a variation of ways; our way is the Jeffrey Morgenthaler design.
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Beautiful almond and oak flavor with an off-dry finish that lingers with amaretto.
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A surprisingly delicious tiki cocktail from the wamp Fox Room of The Francis Marion Hotel in Charleston SC circa 1950
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Well balanced rum and dark smokey cherry
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A sour is a basic cocktail in which you bring sweet and sour together, historically, and add a core spirit. In this case, we're using a liqueur: Aperol.
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A mild sweet citrus fruit, sour bite and a dry finish. Very delicious flavor.
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Fruit brandy's have been popular for years, but usually they play a subtle role in a cocktail. The apricot sour plays a central role in this beverage.
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Starts sweet, ends off-dry and has a lovely mouth feel; well balanced and tasty.
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The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe for the drink appeared in Ensslin's 1916 Recipes for Mixed Drinks.
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Approachable classic cocktail with complicated herbal notes, violet/flowery mid-palate which plays well against the juniper notes. In some ways, "tastes like purple."
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This 1950's classic has been made a dozen different ways with a dozen different ingredients, we've chosen one that fits our taste buds and generally accepted as flavorful and fun.
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A balance of sour against sweet coconut and pineapple juice with an alcoholic kick and nice coffee notes.
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This drink designed was created by Jennifer Schommer for CMC supporter Stephane who loves potent spirit-forward cocktails with a bitter bite.
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A lightly sweet balance of maple against a potent punch of rye and a light lingering bitter finish.
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The “Bees Knees” is prohibition-era slang for “the best” and this cocktail does bring out the best of honey and gin. The exact origin of this recipe is lost to history but as Jeffrey Morganthaler said, it appears in Trader Vic’s Bartenders Guide circa 1947 and called for the use of honey.
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Lemon Centric flavor profile, muted honey sweetness with gin botanicals.
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The Bloody Mary’s original history isn’t very clear, but there have been a few folks that lay claim to its creation. Harry’s New York Bar in Paris believes they are the place the Bloody Mary was first invented in around 1921.
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Savory flavor of tomato, salt, spice and citrus with a bit of pepper
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This cocktail is also documented in the 1931 publication Old Waldorf Bar Days by Albert Stevens Crockett (page 127). In this publication, the cocktail was designed as a rum-based recipe with a bit of grenadine.
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Raspberry sweetness mingled with floral juniper with a light dry citrus mid-palate that finishes sweet and silky with raspberries and gin.
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The corpse reviver #2 is the second version of the corpse reviver and often considered the best version. Designed as a cure-all for a hangover. This rendition was born around 1871.
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An herbal sour bite that will wake you up with a bit of aromatic gin/juniper aroma with a bit of a fennel mid-palate flavor.
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The idea of the decepticon is to deceive the drinkers eyes into thinking they're going to be sipping on a lemon drop...but they are not: this is a smoky mezcal number instead.
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A smokey citrus with undertone of maraschino liqueur
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This tiki drink was created by Don the Beachcomber, circa 1941. It brings passion fruit together with a rum, light on spirit but the spirits involved are fairly strong.
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Sweet and Tart with a growing tangy bite that grows on you while also bringing a good sour citrus
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