Returned 48 result(s) for "whiskey"; page 3 of 4.
What makes the perfect manhattan so perfect? The use of dry vermouth, much like a perfect martini. If you think a manhattan is too sweet, cutting it with dry vermouth can indeed make it more perfect.
Notes:
Rye forward flavor that has a bit of a sweet mid-palate that ends slightly off dry, without as much sweet finish.
Filed In:
A rare whiskey based tiki cocktail designed by Sandro Conti from 1961. A whiskey sour meets passion fruit.
Notes:
flavorful and yummies
The Rattlesnake, a cocktail that resembles a rye whiskey sour (or Boston sour) with a bit of absinthe.
Notes:
Rye whiskey spice, black licorice with an off-dry finish.
A manhattan variation based on the neighborhood in Brooklyn New York City, that brings rye whiskey together with slight variations of fortified wine, using Punt e Mes instead.
Notes:
A spicy manhattan with similar sweetness and the herbaceous maraschino flavor and muted bitterness; alcohol-forward flavor of rye.
Filed In:
Charles H. Baker’s “The Gentleman’s Companion: Being an Exotic Drinking Book or Around the World with Jigger, Beaker and Flask”, first published in 1939.
Notes:
A cherry flavored manhattan, lightly sweeter with a bit more defining cherry/brown sugar subtlety. A bit of spicy rye and fortified wine flavor.
Contains:
Filed In:
This cocktail is designed by San Francisco bartender Jon Santer who apparently loves spirit-forward spicy rye cocktails because this will hit you like a... revolver.
Notes:
Spirit forward, coffee with a blast of rye whiskey right up in your face.
Contains:
Nick Brown created this cocktail, which no doubt looks a little fancier if you dash all your bitters on top instead of fully integrating; this is a riff off the Mai Tai as it uses rye instead of rum and lemon instead of lime, but fits the "coming into spring" feeling
Notes:
Almond, cinnamon, trade spices and a finish of lightly sweet rye whiskey
The Sazerac went through many variations as Antoine Amedie Peychaud experimented with remedies that used his bitters. In 1838 it used French Brandy and by 1873 it was using American Rye. It moved from Absinthe to Herbsainte and other slight variations. All great cocktails change with time.
Notes:
Spicy rye with a backend hint of anise/fennel and a slight sweetness.
Filed In:
This falls into the family of cocktails with the "slow comfortable screw" naming convention. When created with fresh orange juice, you've go a lovely lightly sweet breakfast cocktail, add galliano and you've got an "up against the wall" recipe.
Notes:
Taste like freshly squeezed orange juice with a twang of southern comfort sweetness.
A cocktail named for a character in the movie Chocolat, but no real cocktail history.
Notes:
A light chocolate hint against a nice whiskey flavor that leads to a spicy bite in the finish
Filed In:
Apparently the cocktail father was designed after The Godfather movie and sets its date to the 1970s. Not a true classic yet still dates itself by over 30 years.
Notes:
Bourbon forward vanilla's and oaks with a hint of cherry and light sweetness
Contains:
Filed In:
First printed in 1916 by Hugo R. Ensslin, this cocktail has a deep history but isn't nearly as recognized as a manhattan, old fashioned, and other cocktails of that era.
Notes:
A subtle herbal blend of delicate irish whiskey notes, with an earthy bite in the finish
Rye Whiskey and maple syrup is the invention of Jim Meehan's new Chicago bar Prairie School --
Notes:
A slight tart yet jammy flavor with a slight sweet maple and raspberry finish.
Contains:
Filed In:
The Trinidad sour is a great use of angostura bitters in high degree, this drink's core "spirit" is bitters and that is pretty unusual.
Notes:
Bitter clove, allspice, nutmeg and other trade spices with just the right amount of balance
A spiked eggnog from Uncle Angelo, Dale Degroff's Uncle. A worthwhile build for an alcoholic eggnog recipe for the winter / Christmas
Notes:
Eggnog with a warm nutmeg and light alcohol warmth, fantastic creaminess
Filed In:
