Returned 94 result(s) for "Fresh lime juice"; page 6 of 7.
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.
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Tropical flavors of almond, brown sugar, cherry, pineapple and an array of sweetness.
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An interesting cocktail that feels like it may be a riff on a Singapore Sling of sorts.
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A light bitter aperol, a flavorful sweet passion fruit, light tart, lots of flavors going on
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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.
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A smokey start with a mild bitter and good spice finish.
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From Steve Crane at Kon-Tiki restaurant in the 1960s, a big drink, but a great drink!
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A bit strong on potency, a mild bitter, not too sweet, not too sour, lots of tropical flavor with a light honey finish
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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.
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Sweet strawberries and a light sour lime with a cold refreshing taste.
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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.
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Light and refreshing zing of ginger with mellow island spice and muted alcohols.
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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.
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Lightly dry citrus meets agave with cinnamon spice, cacao and lingering tequila.
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A 1941 Don The Beachcomber cocktail recipe that represents the perfect image of tiki
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Mild sour, light on sweet, funky jamaican rum forward flavor
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A 1961 recipe designed by Don Javier Delgado Corona bar owner of La Capilla in Jalisco, Mexico.
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Lightly sweet soda, a healthy bite of lime acidity, bright tequila with muted saline notes.
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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.
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Floral forward herbal flavor, mid-palate citrus acidity, finishing of juniper, sweet herbaceous linger.
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.
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A balanced herbal forward cocktail that doesn't lean towards sour, and has hints of sweetness.
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Named after the Raymond Chandler novel, created by Heather Sang , Clyde Common , Portland, Oregon.
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Dry citrus zing with a bitter bite and a lingering smoke.
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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.
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A salty campari mild bitterness, tequila from start to finish with a tart dry finish.
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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.
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Coffee, blackstrap and a bit of zingy ginger.
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Created by fruit stand owner Oscar Hernandez to keep himself cool in Mexico. People asked what it was and asking for him to make them one so he did. Eventually it grew into a viral success and he began serving them at his stand to lines of people. They were served in plastic bags with a straw.
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Tequila meets tomato juice which quickly bounces into a sweet tomato orange flavor profile and ends with a spicy kick.
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