Returned 75 result(s) for "bitters"; page 2 of 5.
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
We found absolutely no reference to where this cocktail could have come from but we guess someone was playing with the concept of the pina colada and mai tai when working on this design.
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.