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Invented for railway workers in a hurry in the 1890s, highballs became wildly popular in the 1920s. Named after a railway signal for trains in a hurry, this cocktail can be quickly made right in the glass, hence it’s popularity in the 20s. This classic cocktail remains a staple to today.
Seems like it isn’t St. Patrick’s Day without a little Irish whiskey. On second thought, make that a lot of Irish whiskey. If you’re looking for a way to mix it up instead of downing it straight, here are some tasty Paddy’s Day cocktails for you!
Irish Tea Party
4 parts sweetened green tea (chilled)
1 part Jameson Irish whiskey
½ part Pernod absinthe
Rinse rocks glass with Pernod absinthe. Add ice. Pour … Read more
Bourbon, pear and cherry … seriously, how can you go wrong with those flavors?
When you see maraschino liqueur in the ingredients, don’t think of those neon-red cherries that never go bad! It’s actually a liqueur made from real cherries, pit and all, that has a light nutty flavor.
This fall cranberry cocktail is perfect for Thanksgiving. It’s light enough that it won’t compete with a plate full of turkey and mashed potatoes. But the unique mixture of cranberry, honey, bourbon, green tea and ginger ale is full enough to satisfy the taste buds.
Skyy Infusions has sent this creepy collection of Halloween cocktails for you to enjoy this Halloween. Don’t let the fruity goodness fool you, those eyeballs on the Red Zombie are real.
Trick or treat!
2 oz SKYY Infusions Citrus
1 oz Mango Nectar or Juice
½ oz Orange Juice
½ oz Fresh Sour*
Combine all of the ingredients in a cocktail shaker with ice. Shake vigorously and pour into a goblet glass
After a Mixology Monday hiatus following Tales of the Cocktail, we are back on track for August. Felicia’s Speakeasy is hosting the event this month. The theme? Vodka is Your Friend. Yes, it is.
I decided to make this from a few ingredients I picked up in New Orleans. I settled on 360 Organic vodka, açai blackberry syrup and ginger ale for bite. I’m calling it the Açai Blackberry Cooler.
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