Entries Categorized as 'Lemon Juice'

Tequila Sunset: There are a couple of different recipes under the name Tequila Sunrise. The most common one online involves orange juice and blackberry brandy. This is not that recipe. The Tequila Sunset I like is one of those fantastically simple cocktails that hits just the right note. It blends lemon juice and honey with tequila. You probably already know what a great pair lemon juice and honey are when you add them to tea or just hot water – teaming them with ... READ MORE

Prohibition: What ingredient does a cocktail called Prohibition absolutely have to feature? That’s right – gin. But this is not your typical gin cocktail. Prohibition 1 ounce gin 1 ounce Kina Lillet 2 dashes lemon juice 1/4 ounce apricot brandy Shake ingredients in a shaker with ice; strain into a martini glass. Serve with a twist of orange. Kina Lillet is a wine aperitif made from Bourdeaux wines and citrus liqueurs. As you’d expect from that description, it’s a little fruity but not terribly sweet. This, along with ... READ MORE

Rum Sidecar: The Rum Sidecar, as you can probably guess, is basically a traditional Sidecar in which rum replaces cognac. But the alcohol ratios are a little different in the Rum Sidecar, and this one doesn’t call for a sugar-rimmed glass because the natural sweetness of the rum is enough. This cocktail is of average strength, with two ounces of liquor in it, and is great for savoring during a nice after-dinner conversation or while reading a book on an evening in. Rum Sidecar 1 ... READ MORE

Peking: The Peking cocktail isn’t very well-known. It’s a moderately strong cocktail served in a martini glass. The Peking got its name from its hint of a mysterious, almost musky flavor that’s hard to place: that’s the Pernod, a liquor flavored with licorice and other herbs. You only use one-fourth of an ounce of it, so it’s not overpowering, but it’s an odd, fascinating flavor – the sort that keeps you sipping until you develop a taste for it. The Peking 2 ounces ... READ MORE

Pimm’s Cup: Pimm’s Cup is actually more a punch than a cocktail. It starts with a potation called Pimm’s No. 1 Cup, a potation created in the 1840s by the owner of Pimm’s Oyster Bar in London. It was served as the house ale, and the recipe was perfected over many years until it became what you can buy today: a gin-based, low alcohol spice and citrus spirit. To that, you add gin if you want higher alcohol content, then lemonade (or in ... READ MORE

Harrison: The Harrison is one of the lesser-known cocktails we’ve ever talked about here, probably because it uses raw egg white. Bars are understandably wary of putting raw egg ingredients into cocktails anymore. But many home bartenders feel raw egg isn’t as unsafe as its publicity would have you believe. If you’re afraid of raw eggs, use powdered egg whites – the way they’re manufactured makes them about as safe as can be, yet they really are just egg whites with ... READ MORE

Amaretto Sour: The Amaretto Sour belongs to a family of mixed drinks known as – you guessed it – “sours.” These cocktail recipes are defined by having at least one liquor (or liqueur), lemon or lime juice and a bit of sweetener. They include classics like the Margarita, Sidecar and Whiskey Sour. The smooth, sweet taste and mild kick of an Amaretto Sour makes it ideal for occasional drinkers as well as more dedicated cocktail fans. Amaretto Sour 2 ounces amaretto 1 ounce lemon juice Granulated ... READ MORE

Deauville Cocktail: The Deauville Cocktail dates back to 1930 and originated in New Orleans. It’s very simple to make, and works well for a pitcher of pre-mixed drinks at a party. It’s a great drink year round, for any occasion – fruity but not too sweet, enjoyable for experienced and occasional drinkers alike. One tip: the better the brandy, the better the drink, so use the best you can afford. Deauville Cocktail 3/4 ounce brandy 3/4 ounce applejack or calvados 3/4 ounce triple sec 3/4 ounce fresh ... READ MORE