The BOURBON RICKEY is a simple 2-ingredient cocktail anyone can make, with no bar tools required. It actually precedes the better-known Gin Rickey and dates back to the late 19th century. Originating in Washington D.C., the drink was named after...
Ten cocktails are recommended as excellent choices during Thanksgiving. The most common themes include flavors of maple, apple, or cranberry. Unlike many other cocktail sites, none of the cocktails listed below are overly infused with fruit purees, berries, or excessive...
From Guy Fieri and the Food Network comes the AMERICAN PIE COCKTAIL. It’s easy to make and combines a surprisingly pleasing blend of cranberry juice, apple liqueur and whiskey. It’s surprising only because the cocktail’s name sounds like it would...
The HIGHLANDER is a flavorful whisky cocktail similar to the Rob Roy, with many variations. My preferred recipe is adapted from the Campbell bar in NYC. It’s the easiest to make, transitioning a Rob Roy from cherry overtones to orange....
A MAPLE OLD FASHIONED calls for dark or aged rum to be sweetened with maple syrup instead of simple syrup or a sugar cube. The traditional Old-Fashioned template of bitters and an orange peel is then added, creating a delightful...
When in New Orleans or anytime you’re in the mood for a tasty variation of an Old-Fashioned, have a SAZERAC. You’ll be choosing a rye whiskey and bitters cocktail with absinthe accents. It’s dry and has muscle, spice and depth...
The MEZCAL MANHATTAN pairs agave-derived mezcal perfectly with sweet vermouth and bitters, just as a regular Manhattan pairs whiskey with sweet vermouth and bitters. The mezcal provides a slightly smoky profile which the sweet vermouth softens, while the orange peel...
If you combine Sazerac Rye whiskey with Peychaud’s bitters, sweet vermouth and a cherry, you’ve got PEYCHAUD’S MANHATTAN. The Sazerac Company of New Orleans acquired the rights to Peychaud’s bitters in 1970, making this the New Orleans version of a...
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