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Sweet Manhattan-like in style with chamomile liqueur adding its distinctive floral flavour and honeyed sweetness.
This tequila (in place of gin) based riff on a White Lady is basically a Margarita made with lemon rather than lime, softened and smoothed by egg white.
Considering tequila is replacing vodka in this French Martini riff, you'd think blanco tequila would work best. However, having tried this and reposado
The sweet herbal punch you'll recognise from the classic Vieux Carré but given extra life and fresh vitality by the addition of a shot of tequila (I've
Jamaicans have a sweet tooth and love their rum. This drink combines sweetness, strength and a generous amount of fruit.
Bittersweet and fruity, with complex aromatics from the pisco and strong flavours of gentian liqueur.
Stirred down and boozy, this Lowland single malt-based cocktail is sweetened and made very approachable by Pedro Ximénez sherry, and awakened by a pinch
This flavoursome three equal parts cocktail has a lightly sweet palate followed by a dry finish. An interesting balance of blackcurrant, vermouth and gin.
Rum and pineapple strike up a tropical harmony, helped by coconut, passionfruit and orange.
Originally made with equal parts gin, Bénédictine and maraschino but better balanced with a tad more gin. (If making with equal parts this is a slightly
It's a sweetie but you're going to enjoy chewing on it.
A short flavoursome, slightly sweet after-dinner grappa-laced cocktail.
Those with a sweet tooth should not be misled by the use of the word sweet in the name of this drink, which refers to the use of sweet vermouth in what
Gin botanicals with Chartreause's complex herbal notes bolstered by rosemary. Spirituous and lightly sweet. Best enjoyed after dinner.
Gin-laced rich PX raisiny sherry, blackberry and coffee combine in this bite-sized after-dinner cocktail.
The float of amaretto adds the Kiss to a Slow Comfortable Screw Against a Cold Hard Wall. If this was served in a Tiki mug it would be a Tiki Drink rather
This 1915 recipe, originally of equal parts gin, applejack and grenadine (1/3 of each to 1/6 lemon juice) makes this Seventy-Five a tad on the sweet side
Apple and all things nice including gin, vodka, cognac and most importantly, PX sherry, which makes this dessert cocktail.
A sweetened, blue-rinsed, orange and gin Martini.
This aperitif style cocktail has chocolaty notes with faint rich herbal complexity from the Chartreuse.
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