Returned 40 result(s) for "whiskey"; page 1 of 3.
The 12 mile limit is a prohibition era cocktail that was named after the 12 mile distance at sea you had to be at to drink alcohol during the Volstead Act.
This herbal cocktail feels and tastes like a prohibition style drink but we feel it probably was invented many years later. We couldn't find any good history for it.
A shot design originating in Alaska, designed by Dave Schmidt in 1987. A riff off the B-52 of sorts.
The Amaretto Sour is a highly requested cocktail made in a variation of ways; our way is the Jeffrey Morgenthaler design.
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.
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.
This drink designed was created by Jennifer Schommer for CMC supporter Stephane who loves potent spirit-forward cocktails with a bitter bite.
Exploring more neighborhoods of New York City, the Bensonhurst is a riff off the standard manhattan cocktail.
The Boulevardier is named after a Magazine in France created by Erskine Gwynne called The Boulevardier from 1927 to 1932. It was created by Harry MacElhone of Harry's New York Bar in Paris, but he credits Erskine Gwynne with the creation of the drink, one of his frequent customers.
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.
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.
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.
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.
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.