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Make this easy Corpse Reviver cocktail in under five minutes to feel instantly refreshed and rejuvenated.
Make this easy Corpse Reviver cocktail in under five minutes to feel instantly refreshed and rejuvenated.
cooking.nytimes.com
The Tuxedo is a simple affair, made of gin, sherry and orange bitters, that will give any traditional martini a run for its money in dryness One of the most prominent old cocktail books to feature this recipe was issued by the Waldorf-Astoria hotel bar in 1934 Jarred Roth, beverage director of the Bar Room at the Beekman in New York, gives the drink an added herbal touch by applying a light rinse of absinthe to the glass
The Tuxedo is a simple affair, made of gin, sherry and orange bitters, that will give any traditional martini a run for its money in dryness One of the most prominent old cocktail books to feature this recipe was issued by the Waldorf-Astoria hotel bar in 1934 Jarred Roth, beverage director of the Bar Room at the Beekman in New York, gives the drink an added herbal touch by applying a light rinse of absinthe to the glass
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Vermouth and gin shaken to pure perfection in classic style, garnished with the favorite martini mate - pimento-stuffed green olives.
Vermouth and gin shaken to pure perfection in classic style, garnished with the favorite martini mate - pimento-stuffed green olives.
www.allrecipes.com
This refreshing, citrusy recipe for sparkling white wine sangria is made with fresh orange, lemon, and lime and lime-flavored gin.
This refreshing, citrusy recipe for sparkling white wine sangria is made with fresh orange, lemon, and lime and lime-flavored gin.
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This Singapore Sling recipe is a refreshing mix of gin, bitters, fresh-squeezed lime juice, dry cherry brandy, and fizzy soda water.
This Singapore Sling recipe is a refreshing mix of gin, bitters, fresh-squeezed lime juice, dry cherry brandy, and fizzy soda water.
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A recipe for a gin and cherry cocktail
A recipe for a gin and cherry cocktail
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by William L. Hamilton and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William L. Hamilton and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
gin
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A transporting mix of elderflower liqueur, Hendrick’s gin, and Meyer lemon juice.
A transporting mix of elderflower liqueur, Hendrick’s gin, and Meyer lemon juice.
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After the great actor of silent film.
After the great actor of silent film.
cooking.nytimes.com
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.