Returned 62 result(s) for "Simple syrup"; page 1 of 5.
One of our fans submitted this drink, we did some research and it's from a book called Bestia: Italian Recipes Created in the Heart of L.A, a worthy recipe for your mezcal collection.
The Amaretto Sour is a highly requested cocktail made in a variation of ways; our way is the Jeffrey Morgenthaler design.
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Beautiful almond and oak flavor with an off-dry finish that lingers with amaretto.
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A tiki drink published by Jeff Berry in the Grog Log, brings together allspice, rums and that lovely flavor of demerara.
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Rich molasses notes, a mild to moderate sweetness of allspice and demerara. Refreshing and well balanced.
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A surprisingly delicious tiki cocktail from the wamp Fox Room of The Francis Marion Hotel in Charleston SC circa 1950
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Well balanced rum and dark smokey cherry
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A sour is a basic cocktail in which you bring sweet and sour together, historically, and add a core spirit. In this case, we're using a liqueur: Aperol.
Notes:
A mild sweet citrus fruit, sour bite and a dry finish. Very delicious flavor.
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A 1950s recipe from Bali Ha'i At The Beach in New Orleans
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Funky rum flavor, classic juicy tiki with mild tart and sour finish
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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.
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A subtle banana flavor with the focused flavor of your rum breaking right through without being boozy.
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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.
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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.
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A classic Donn The Beachcomber tiki cocktail circa 1930 at the original Hollywood bar.
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Fruity flavors of mild grapefruit, and citrus with a light sweet brown sugar molasses finish
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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
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A lightly sweet blueberry with a tart sour finish that lingers with smoke
A simple desert cocktail which is probably based on a brandy alexander, which is more of a classic recipe design, but the warming punch of bourbon helps drive this into a great winter warmer "comfort food" of cocktails.
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Creamy chocolate with a kick of bourbon to warm the heart.
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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.
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Lovely aromatic flavor of trade spices, gin botanicals and acidity. Just a great drink.
Take a classic gin sour and bring in some cucumber and you've got a cucumber gin sour!
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Green celery cucumber notes, floral aroma with a off-dry finish.
cocktail by Jayce Kadyschuk, the head bartender at Clive’s in Victoria, British Columbia.
Notes:
Silky mouthfeel, lightly sweet, nice moderate bitterness
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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.
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Refreshing sour bite with a lingering lime flavor with an overall backbone of beautiful rum.
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