Returned 42 result(s) for "whiskey"; page 3 of 3.
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.
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
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.
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.
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.
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.
A spiked eggnog from Uncle Angelo, Dale Degroff's Uncle. A worthwhile build for an alcoholic eggnog recipe for the winter / Christmas
A century old recipe design, great for the warm months and easy because you can make up your ingredients. You can find recipes with similar ingredients dating back to Jerry Thomas’ 1862 How to Mix Drinks, or, The Bon Vivant’s Companion but not by name "Whiskey Smash."
The whiskey sour, a basic sour cocktail ratio with your favorite whiskey, could also be considered a 'Boston Sour' with the inclusion of egg white.
A cocktail design by Jennifer Schommer, created for the Moscow Mule company's 75h Anniversary MuleHead recipe book