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Every Super Bowl party needs a signature cocktail! Here’s one for the Who Dat Nation. This gold highball is a twist on a classic New Orleans cocktail, the Roffignac. Go Saints!
Unlike many New Orleans cocktails, it’s easy to make in batches for a crowd. Just keep a mix of the cognac and syrup base in the fridge, and guests can pour themselves a drink and just top off with club soda.
The theme for this Mixology Monday (hosted by Cocktail
Virgin Slut) is tea. Tea cocktails are one of my favorites, so I jumped at the chance to update a classic cocktail with tea.
The Green Tea Gimlet is light and slightly sweet while still giving you what you came to a Gimlet for–vodka. And green tea is good for you. Does that mean this cocktail is good for you? I can’t say that, but I’ll … Read more
We love punches for the Holidays, they never seem to disappoint guests or host. This one from Beefeater 24 Gin is no exception, it’ll warm your soul on a cold winter night.
What’s a Halloween party without the blood? Here’s a blood-red Halloween cocktail for your dark rituals.
Don’t be frightened by the inclusion of beets. They’re a great dye and impart only a very mild sweet and earthy taste to the drink.
The word “punch” is derived from the Hindu word “panch or paunch” meaning “5”. Thus, there are typically five main components to a punch- Spirits, spice, citrus, water (or other dillutant, eg. Tea) and a sweetener. This is a modern interpretation of this classic 17th/18th century “punch service” style of imbibing. Courtesy of Domaine de Canton.
With a zombie-green pallor, the Spider’s Kiss is a sweet Halloween cocktail treat with a spooky appearance. Recipe by of mixologist Victoria D’Amato-Moran, courtesy of Midori.
Created by Brian Miller of New York hotspot Death & Co, I thought this would be a great drink to welcome October (Rocktober for you a Rock ‘n Rollers) and begin the build up to Halloween. Death & Co will also be well represented at this weekend’s Manhattan Cocktail Classic. Courtesy of Flor de Caña Rum. Enjoy Brian’s scary Halloween take on the classic fizz.
I had a dream once about a bell-pepper cocktail served in a hollowed out bell pepper. Last night, I made half the dream come true. (Serving it out of a bell pepper seemed messy and inconvenient.)
My friend grew some beautiful bell peppers and was game for helping me figure out how to best use the sweet and spicy flavor in a cocktail. What we came up with was tasty and unlike any cocktail I’ve … Read more
At the recent SF Chef’s food, wine and cocktail extravaganza, Skyy held a cocktail competition. The competition was held over 3 days and featured 6 top San Francisco bartenders. Each day featured spirit and secret ingredient, Iron Chef Style. The semifinals pitted 3 bartenders from a larger field of 15, the six would vie for a spot in the Finals. The finalists and winner would be picked by a panel of 3 judges. Cocktails would … Read more
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