Returned 79 result(s) for "Fresh lime juice"; page 5 of 6.
A cocktail design of Peruvian origin, often seen in Chili, Peru and other South American countries. Like most core spirits, even a Pisco needs a sour design.
Smoke and spice meets a juicy dry flavor that lingers with more heat and smoke. A blend of tequila and mezcal flavor.
Designed by the Toro Bravo restaurant in Portland Oregon. An obvious riff off the Hemingway Daiquiri or even the Dorchester cocktail with the combination of Luxardo and fresh sours!
The very first Singapore Sling recipe said to have been created by Ngiam Tong Boon is lost to time. Not even the Raffles Hotel, who has been serving it since 1915 or so, has the original recipe–they add “this or that” as Jeff Berry says in his book.
This spicy cocktail was designed by Grant Wheeler, The Garret, NYC after we taste tested different options we opted for Boy Drinks World Serrano Cocktail Spice for its depth of flavor.
The Strawberry Daiquiri is a well known blended variation of a traditional daiquiri; there are many strawberry daiquiri recipe designs, we just want the good ones.
Suffering Bastard as designed in Cairo at Shepheard's by Joe Scialom in 1942. This is one of three variations of the suffering bastard series (the original). Follow on's include the dead and dying bastard.
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 fantastic cocktail doesn’t have a rich deep history. We believe this was created (or at least documented) by Charles Phan’s Slanted Door.
The Last Word has a mythical history that begins around 1916 with many folks claiming its creation or its bar menu addition, including the Detroit Athletic club and others. It was brought back to life in 2003 by Murray Stenson when he discovered it in an old cocktail book. He served it at the Zig Zag Cafe.
A cocktail with Campari that doesn't become aggressive like other campari drinks, not a ton of history on this baby but we'd put it into the Modern Classics, it needs more attention.
The third rail was first discovered at the Apotheke in Chinatown NYC. We had to re-design the recipe based on the ingredients they had told us about. This is our interpretation.