Returned 11 result(s) for "Pernod / Absinthe"; page 1 of 1.
A classic Donn The Beachcomber tiki cocktail circa 1930 at the original Hollywood bar.
Fruity flavors of mild grapefruit, and citrus with a light sweet brown sugar molasses finish
Published in Hugo Ensslin's 1916 Recipes for Mixed Drinks, Hugo knew what he was doing with this crazy little number. Such a strange pairing of flavors that "just works."
Flavorful vermouth pairs with the sweetness of Benedictine; floral and well balanced with a muted black licorice finish
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The corpse reviver #2 is the second version of the corpse reviver and often considered the best version. Designed as a cure-all for a hangover. This rendition was born around 1871.
An herbal sour bite that will wake you up with a bit of aromatic gin/juniper aroma with a bit of a fennel mid-palate flavor.
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.
Lemonade and Good & Plenty candy, a light and refreshing sour against black licorice
Pronounced "wah-hock-en" Dead, this cocktail is a play on words from the comic book / tv series and has a great use of Mezcal
Smokey Sweet Candy (aka "nana candy"); easy to drink, slightly unique flavor profile that's hard to pickup. Great smoky profile and sweeter flavors.
The Rattlesnake, a cocktail that resembles a rye whiskey sour (or Boston sour) with a bit of absinthe.
Rye whiskey spice, black licorice with an off-dry finish.
Charles H. Baker’s “The Gentleman’s Companion: Being an Exotic Drinking Book or Around the World with Jigger, Beaker and Flask”, first published in 1939.
A cherry flavored manhattan, lightly sweeter with a bit more defining cherry/brown sugar subtlety. A bit of spicy rye and fortified wine flavor.
The Sazerac went through many variations as Antoine Amedie Peychaud experimented with remedies that used his bitters. In 1838 it used French Brandy and by 1873 it was using American Rye. It moved from Absinthe to Herbsainte and other slight variations. All great cocktails change with time.
Spicy rye with a backend hint of anise/fennel and a slight sweetness.
From Steve Crane at Kon-Tiki restaurant in the 1960s, a big drink, but a great drink!
A 1941 Don The Beachcomber cocktail recipe that represents the perfect image of tiki
Mild sour, light on sweet, funky jamaican rum forward flavor
Designed by Don The Beachcomber circa 1934. This was found by Jeff Berry in one of Don's waiters notebooks from 1937 by the name of Dick Santiago says Jeff Berry in REMIXED. The recipe was marked "old."
Potent explosion of rum, grapefruit, spices, molasses and muted dry anise finish.
Royal Rose Three Chili Simple Syrup