Returned 62 result(s) for "Simple syrup"; page 4 of 5.
We discovered this cocktail for our fall seasonal drinks, we believe the credit goes to a husband-and-wife team in Seattle by the name of Jason and Nicole Wilson.
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Vibrant berry, and aromatic floral flavor that reminds us a bit of the smell of a holiday candle.
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The "fizz" has existed since 1887 when Jerry Thomas penned his fizz recipes; one can technically turn anything into a fizz, even sloe berry gin, so here you go...a recipe dating to the 1880's with a spirit that matches it in age.
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Dry berry flavor, brown sugar with a light off-dry and tart finish.
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This cocktail, created by Liz Martinez at the Purple Pig showcases what you can do with a "sour" cocktail while keeping with the Mezcal trend. This drink explains why Mezcal is a versatile spirit.
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A dry citrus flavor, a good blend of smoke and sour that lingers; a slight hint of herbal bitterness in the mid-palate.
The Southside cocktail has a murky history and a confusing origin city. Is “southside” referring to New York or Chicago? It has also been called “a mint julep with gin” and Dale Degroff says it’s a variation on a cocktail called the Major Bailey which uses both lemon and lime.
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A sour-forward gin flavored design with subtle mint flavor.
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Dale Degroff designs a cocktail that takes advantage of apple cider and we cannot argue. Invented at the Silver Leaf Tavern in NY.
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A zing of ginger with a nice apple flavor profile with just a hint of rum character.
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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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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.
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Dry citrus zing with a bitter bite and a lingering smoke.
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Grape Daiquiri Popsicle with a sour bite in the finish, like a sweet tart
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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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This Zombie riff isn't exactly a Game of Thrones cocktail unless you want it to be, but it does fit a great summer time rum friendly desire.
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Flavorful pineapple and light cinnamon notes playing off the quality of your rums
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Jerry Thomas turned this prank cocktail into reality in 1876’s The Bar-Tenders Guide (page 91) in which Thomas references the Tom Collins as a Whiskey, Brandy or Gin cocktail by simply changing out the core ingredient in this sour.
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Refreshing yet sour start with a mildly sweet tart gin ending with bubbly citrus and a lingering sour lemon
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The Vodka Collins is a variation of the earlier Tom Collins by simply removing Old Tom Gin and replacing it with vodka. Difford’s Guide suggests that Vodka Collins cocktails were being served in 1933 after the repeal of prohibition.
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Light and refreshing lemonade like appeal, with a kick of alcohol in the finish.
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Fruity pineapple balanced against warming rum, and a light bitter finish
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A century old recipe design, great for the warm months and easy because you can make up your ingredients. You can find recipes with similar ingredients dating back to Jerry Thomas’ 1862 How to Mix Drinks, or, The Bon Vivant’s Companion but not by name "Whiskey Smash."
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Warm buttery oak, citrus, mint, light touch of vanilla notes in the finish. Whiskey brand dictates profile.
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