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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

La Louisiane image

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 Originally made with equal parts

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

Sea O La image

Sea O La

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

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.

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.

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

Monet's Moment image

Monet's Moment

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

Bobby Burns (Embury's recipe) image

Bobby Burns (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

Cajun Nail image

Cajun Nail

A riff on the classic Sazerac.

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Originally made with Poire William liqueur, hence this version calls for a little sugar.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

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.

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

Merry Widow(er) image

Merry Widow(er)

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

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.

My Sherry Amore image

My Sherry Amore

A bittersweet, salmon-pink, light, delicate balance of gin, herbal complexity, grapefruit and dry sherry.

Metropole image

Metropole

A Cognac Manhattan mellowed by a dash of sugar.

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)

Randy Old-fashioned image

Randy Old-fashioned

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

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.

Chancellor image

Chancellor

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

Club Cocktail (Difford's recipe) image

Club Cocktail (Difford's recipe)

Cognac and pisco brandies with maraschino and pineapple adding fruity tropical freshness and a foamy head.

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