Returned 52 result(s) for "Fresh lemon juice"; page 3 of 4.
Created by New York bartender Sam Ross, this cocktail was no doubt designed with autumn/fall in mind. It has all the medicinal qualities of a fall warming cocktail.
Pieces of Eight, a cocktail designed at the Pieces of Eight Restaurant back in the 1962. This cocktail plays off the restaurant name and nautical theme of pirates, booty and treasure. And, financing.
Suggested to be originally published in the New York Times in 1908, a recipe from Jamaica, this "punch" has a wide variety of recipe designs, we happen to like this one because it's well crafted and tasty with pool side tropical appeal.
A rare whiskey based tiki cocktail designed by Sandro Conti from 1961. A whiskey sour meets passion fruit.
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 Rattlesnake, a cocktail that resembles a rye whiskey sour (or Boston sour) with a bit of absinthe.
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 Scorpion or "Scorpion Bowl" for the full size, is one of Trader Vic's most popular cocktail recipes, from around 1972.
A very generic "tiki drink", well balanced, good citrus to rum ratio that's not too sweet, not too dry. But, isn't memorable on complex flavors, good base for a new-aged tiki drink.
The first recipes for the Sidecar appear in 1922, in Harry MacElhone's Harry's ABC of Mixing Cocktails. It is one of six basic drinks listed in David A. Embury's The Fine Art of Mixing Drinks (1948). Ironically this recipe has a ton of variations, this is just one of them.
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.
This cocktail, created by Liz Martinez at the Purple Pig showcases what you can do with a "sour" cocktail while keeping with the Mezcal trend. This drink explains why Mezcal is a versatile spirit.
The Southside cocktail has a murky history and a confusing origin city. Is “southside” referring to New York or Chicago? It has also been called “a mint julep with gin” and Dale Degroff says it’s a variation on a cocktail called the Major Bailey which uses both lemon and lime.
There are many varieties of 'sundowner' recipes out there, so we are not sure what the historic significance is on this drink. But, we like the play of campari meets mezcal.
The history behind this dates back to the first category of 'sour' and has been modified a bit to be more interesting and fun. This fits more of a "Boston Sour" (whiskey sour with egg white) but with Tequila and sugar/citrus/bitters that pair against the flavor of tequila.
Lightly dry citrus meets agave with cinnamon spice, cacao and lingering tequila.
This Zombie riff isn't exactly a Game of Thrones cocktail unless you want it to be, but it does fit a great summer time rum friendly desire.