Returned 91 result(s) for "Fresh lime juice"; page 1 of 7.
A Donn Beach tiki cocktail design out of World War II, "3 dots and a dash" signifies V for Victory in morse code. The letter V in morse code is ...- and this cocktail's garnish represents the three dots and the dash
Distinct clove-forward flavor, allspice with a nice bite of sour lime and a finishing of warm rum and Martinique funkiness.
A modern mezcal focused cocktail developed by Devojka at LifeHacker, a blend of smoke, tart, and sour with a bit of bitter -- strange right? The Age of Aquarius for sure.
This champagne drink brings the classic daiquiri appeal to a champagne cocktail for a well crafted design. Appears in David Embury's 1948 The Fine Art of Mixing Drinks.
A tiki drink published by Jeff Berry in the Grog Log, brings together allspice, rums and that lovely flavor of demerara.
We believe this recipe came from Dale Degroff as part of his The Craft Cocktail book, this was a fan submission that fit more of a fall/winter seasonal drink menu.
This cocktail was designed by Derrick and Jennifer Schommer of Common Man Cocktails with the goal of integrating an anejo tequila into a springy yet spicy and sweet tart cocktail design.
A spicy ginger zing, a spicy bite of mole flavor and smooth tequila with a nice balance of sweet and tart, slight tiki tropic flavor.
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.
Created by Mariano Licudine of the Mai-Kai Restaurant, Fort Lauderdale FL in 1971. The Mai-Kai, opened December 1956, it's now registered as a Historic Place in the National Registers and is the last known tiki-themed restaurant serving original Don Beachcomber cocktail recipes.
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.
It's almost common sense to bring blueberries to a margarita, this recipe has been designed by many folks that have a handful of fresh bluerberries, we just substitute mezcal over tequila to get a nice smokey finish
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.
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.