Returned 64 result(s) for "bitters"; page 2 of 5.
The Brooklyn is like a standard manhattan in recipe design, but created more dry by using a dry vermouth instead; Not too unlike how a dry martini and standard martini are cousins. Over the years the manhattan dominated the scene and the Brooklyn died away.
A great new years even cocktail for those that want to experience champagne a bit differently from normal.
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.
In 1959 he came up with a couple hangover remedies which he called Dying Bastard and Dead Bastard while working at the Marco Polo Club in Manhattan.
This cocktail was designed by Disaronno to promote their Cavalli partnership in which the Amaretto bottle was re-designed in the style of Roberto Cavalli.
In 1959 Joe Scialom came up with a couple hangover remedies which he called Dying Bastard and Dead Bastard while working at the Marco Polo Club in Manhattan. These would be variations to the suffering bastard.
Carl Brown's herbal creation which is a variation on the traditional gin gimlet, we make it with real sour not lime concentrate.
This is no doubt an Irish version of a manhattan that would work well for your next St. Patrick's Day party if you've got an audience that appreciates a manhattan.
Lots of orange/citrus notes with a hint bitterness and sweet with a light fortified wine, but very little aggressive whiskey-forward flavor.
Created by Sasha Petraske for John Dory Oyster Bar in New York City, this cocktail is probably a representation of daylight saving time, falling back to shorter darker days, where you need some warmth to help you survive.
A cocktail invented by Colin Nugent--what we need are more mezcal cocktails and this one brings some bitterness into the picture.
The Gin Campari Sour makes a good valentine's day cocktail as it comes in pink, has a sour tart bite and a lingering bitter.
One historical theory behind the Martini is that it was all born out of a modified Martinez cocktail in California during the 1800s gold rush. A variation on this theory involves a miner on their way to Martinez California requesting a drink and the Martini was born.