Returned 94 result(s) for "Fresh lime juice"; page 2 of 7.
An experimental drink created on the set of Common Man Cocktails to demonstrate you can take a few random ingredients and build a balanced cocktail with just a bit of math and science (and taste); Yep, it's a "2:1:1" recipe!
Notes:
A balance of bitter eucalyptus, subtle almond with just the right citrus tart; "tiki taste" profile.
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The Cosmo was officially created in 1987 by a bartender in Manhattan. However, there are others that lay claim to similar recipes such as the Cape Codder/Harpoon cocktail, a recipe published on the back of Ocean Spray Cranberry Juice cocktail.
Notes:
A strong potency with a sweet tart cranberry flavor.
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This is a great introductory basil cocktail, which have grown in popularity over the years (especially when paired with gin).
Notes:
Bright basil and forward cucumber flavor with a lingering lime sour in the finish.
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Take a classic gin sour and bring in some cucumber and you've got a cucumber gin sour!
Notes:
Green celery cucumber notes, floral aroma with a off-dry finish.
The daiquiri is a classic island cocktail invented a dozen times by dozens of people. It's so simple that it's a perfect rum sour design.
Notes:
Refreshing sour bite with a lingering lime flavor with an overall backbone of beautiful rum.
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Created by New York City bartender Brad Farran as a tribute to the Beastie Boys album "Licensed to Ill"
Notes:
Dry citrus start, herbal eucalyptus finish, a bit potent
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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.
Notes:
Light/muted combination of bourbon and spicy ginger that remains light and refreshing. Not as bourbon-flavored as the dying bastard recipe.
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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.
Notes:
Sweet and Tart with a growing tangy bite that grows on you while also bringing a good sour citrus
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Perhaps inspired by Pink Floyd, this came across our desk and after trying it, we realized...this is a great cocktail with Mezcal and Aperol.
Notes:
Sweet yet smoky yet bitter, a great balance of flavor experiences for mezcal drinkers.
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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.
Notes:
Lemonade and Good & Plenty candy, a light and refreshing sour against black licorice
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The Drunken Pimento was created by Jennifer and Derrick Schommer for the Boston Jerkfest cocktail competition for the Rumson's Brand of rum.
Notes:
Rich robust flavor, pronounced aged rum, brown sugar and allspice notes with a muted clove and vanilla.
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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.
Notes:
Great combination of bourbon and spicy ginger that remains light and refreshing while carrying a bit of alcohol.
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Carl Brown's herbal creation which is a variation on the traditional gin gimlet, we make it with real sour not lime concentrate.
Notes:
Herbal dill, mild sour and floral gin components mingled together in a symphony of flavor
This cocktail design was utilized in the mid-1800s as a medical solution. There is evidence of these ingredients being used by the British Royal Navy as a solution to scurvy dating to around 1857.
Notes:
Simple taste of gin and lime with more tart than sour.
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Designed by Audrey Saunders for Pegu Club as a way to help get vodka drinkers into a gin cocktail; think moscow mule but more flavor (and slightly sweeter)
Notes:
Minty sweetness with a hint of backend ginger flavor
