Returned 93 result(s) for "lime"; page 2 of 7.
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.
An experimental drink created on the set of Common Man Cocktails to demonstrate you can take a few random ingredients and build a balanced cocktail with just a bit of math and science (and taste); Yep, it's a "2:1:1" recipe!
The Cosmo was officially created in 1987 by a bartender in Manhattan. However, there are others that lay claim to similar recipes such as the Cape Codder/Harpoon cocktail, a recipe published on the back of Ocean Spray Cranberry Juice cocktail.
This is a great introductory basil cocktail, which have grown in popularity over the years (especially when paired with gin).
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.
Created by New York City bartender Brad Farran as a tribute to the Beastie Boys album "Licensed to Ill"
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 tiki drink was created by Don the Beachcomber, circa 1941. It brings passion fruit together with a rum, light on spirit but the spirits involved are fairly strong.
Perhaps inspired by Pink Floyd, this came across our desk and after trying it, we realized...this is a great cocktail with Mezcal and Aperol.
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.
The Drunken Pimento was created by Jennifer and Derrick Schommer for the Boston Jerkfest cocktail competition for the Rumson's Brand of rum.
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 cocktail design was utilized in the mid-1800s as a medical solution. There is evidence of these ingredients being used by the British Royal Navy as a solution to scurvy dating to around 1857.
Designed by Audrey Saunders for Pegu Club as a way to help get vodka drinkers into a gin cocktail; think moscow mule but more flavor (and slightly sweeter)