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Peychaud's or other Creole-style bitters
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Sazerac Cocktail (Difford's recipe) image

Sazerac Cocktail (Difford's recipe)

If you are rightly concerned about chucking expensive absinthe down the drain then consider straining into a shot glass and serve on the side. The roughly

Vieux Carré Cocktail image

Vieux Carré Cocktail

A Sweet Manhattan served on-the-rocks with added herbal complexity and an all-important splash and dash or two of New Orlean's French Quarter. Driven

Bobby Burns (Difford's own) image

Bobby Burns (Difford's own)

This recipe combines elements from the world's most respected writers of vintage recipes – the base formula comes from Craddock's 1930 The Savoy Cocktail

De La Louisiane image

De La Louisiane

A rye-based Sweet Manhattan made even sweeter with herbal Bénédictine liqueur and bittered with Peychaud's and absinthe. Originally made with equal parts

The JP Sazerac image

The JP Sazerac

As befits a great Sazerac, The JP is boozy with rich silky cognac smoothing spicy rye whiskey.

White Rob Roy image

White Rob Roy

This altogether lighter and whiter version of the classic Scotch Manhattan is delicious and comparable to what the White Negroni did for the classic Negroni.

Improved Improved Pendennis Club Cocktail image

Improved Improved Pendennis Club Cocktail

Dry sparkling wine dilutes and adds pleasing biscuity notes to this apricot gin sour.

Sea O La image

Sea O La

Oh my Lola, it's just like smoked cherry cola!

Algonquin image

Algonquin

Classically made with 2 parts whiskey, 1 part dry vermouth, and 1 part pineapple juice, this vintage cocktail is opened and improved by splitting the vermouth

Chancellor image

Chancellor

Complex and sophisticated Scotch with fruity notes.

Especial Day image

Especial Day

Rum-laced, very fruity, and toned by vermouth and generous dashed of bitters. If you like a French Martini you'll also like this.

Japanese Pear image

Japanese Pear

Originally made with Poire William liqueur, hence this version calls for a little sugar. We've also taken the liberty of adding a dash of Peychaud's Bitters

Merry Widow(er) image

Merry Widow(er)

Gin laced, dry and aromatic with faint herbal and aniseed.

Scofflaw image

Scofflaw

Just on the dry/tart side so crisp and superbly refreshing. For my version of this classic, I've used bonded strength rye whisky so you need to up the

Wink image

Wink

Reminiscent of a Sazerac but with gin and triple sec. Delicate, remarkably fruity and very sippable.

Biggles Sidecar image

Biggles Sidecar

The idea was to make a riff on an Aviation (see Biggles Aviation) but ginger cries out for cognac so I also ended up with this ginger Sidecar.

Black Rose image

Black Rose

Sazerac-like but with fruitiness.

Metropole image

Metropole

I've slightly tweaked this recipe from the original by adding a spoon of sugar syrup as it cried out for it but, even with my added touch of sweetness,

The Ninth Ward image

The Ninth Ward

Brother, forgive me, I've tweaked your cocktail in the quest for harmony between whiskey, elderflower, falernum, and lime. Ideally, I also add 5ml (1 spoon)

Feather Duster Crusta image

Feather Duster Crusta

In Gregor's own words, based on the father of the Sidecar, the granddad of the Margarita, Laydeez an' Gennulmen! The Brandy Crusta.

Cajun Nail image

Cajun Nail

A riff on the classic Sazerac.

Highland Sazerac image

Highland Sazerac

A dash of malt gives a Highland influence to the Sazerac, also given a herbal note due to a generous splash of Chartreuse.

Bobby Burns cocktail (Embury's recipe) image

Bobby Burns cocktail (Embury's recipe)

As Embury says, there would seem to be some sense in using a Scotch-based liqueur and although this version of the Bobby Burns is rarely seen, it is worthy

Monet's Moment image

Monet's Moment

Cognac and aromatised wine lifted with a splash of absinthe. Complex and refreshing.

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