193 results found
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
A rye-based Sweet Manhattan made even sweeter with herbal Bénédictine liqueur and bittered with Peychaud's and absinthe. Originally made with equal parts
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
Oh my Lola, it's just like smoked cherry cola!
Dry sparkling wine dilutes and adds pleasing biscuity notes to this apricot gin sour.
As befits a great Sazerac, The JP is boozy with rich silky cognac smoothing spicy rye whiskey.
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.
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
Cognac and aromatised wine lifted with a splash of absinthe. Complex and refreshing.
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
A riff on the classic Sazerac.
Originally made with Poire William liqueur, hence this version calls for a little sugar.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
In Gregor's own words, based on the father of the Sidecar, the granddad of the Margarita, Laydeez an' Gennulmen! The Brandy Crusta.
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
Gin laced, dry and aromatic with faint herbal and aniseed.
A dash of malt gives a Highland influence to the Sazerac, also given a herbal note due to a generous splash of Chartreuse.
A bittersweet, salmon-pink, light, delicate balance of gin, herbal complexity, grapefruit and dry sherry.
A Cognac Manhattan mellowed by a dash of sugar.
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)
Port and brandy (rhymes 'Randy') are traditionally consumed at Christmas and used to be a popular British pub combo. I've used maple syrup in place of
Reminiscent of a Sazerac but with gin and triple sec. Delicate, remarkably fruity and very sippable.
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.
Complex and sophisticated, scotch whisky-based with rich and dry vinous notes. Classically, the Chancelor is made with dry vermouth, but even with a rich
Cognac and pisco brandies with maraschino and pineapple adding fruity tropical freshness and a foamy head.
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