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Most current recipes for Mai Tais based on Trader Vic's 1944 recipe include rum, lime juice, orgeat syrup, and orange liqueur (typically orange curaçao).Variants may include the addition of amaretto, falernum, bitters, grenadine, orange, pineapple and grapefruit juices, and so on.
fresh lime juice. 1 oz. light rum. 3/4 oz. dry orange Curaçao, Cointreau, or triple sec. 3/4 oz. orgeat syrup. 1/2 oz. dark rum. Fresh mint leaves, lime wheel or wedge, and a Maraschino cherry ...
Wiki wiki (rum, mango brandy, lime juice, pineapple juice, cane syrup, kiwi) Yaka hula hickey dula (dark rum, dry vermouth, pineapple juice) [31] Smashed fruit.
The ingredients for the cocktail calls for 1 1/2 oz of silver rum, 1 1/2 oz of orange juice, 3/4 oz lemon juice, 1/2 oz orange curacao, 1/4 oz lime juice, and 1/4 oz grenadine, along with 3 cups of crushed ice and garnished with a gardenia. [3] Bergeron's 1947 Bartender's Guide called for the drink to be served in a ceramic "gremlin bowl." [4]
Yule Mule. Instead of lime juice like in a traditional Moscow mule, we opt for the classic winter combination of cranberry and orange. We also give the mule a holiday twist by using rosemary ...
Combine the citrus rum and Blue Curacao into an ice-filled glass. Add a splash of sweet & sour and lemon-lime soda. Stir and serve. Recipe courtesy of Canadian Club Whisky
Made with Chartreuse, pineapple juice, fresh lime juice, and Falernum. [39] Dark 'n' stormy Made with Goslings Black Seal Rum (the "dark") and ginger beer (the "stormy") served over ice and garnished with a slice of lime. [40] Don's special daiquiri Made with gold Jamaican rum, Cuban rum, passion fruit juice, fresh lime juice, and honey syrup. [41]
2 or 3 dashes fresh lemon juice (More of this can also compensate for the sweetness.) 1 ounce (1/4 gill, 3 cl) soda water; 1 ounce (1/4 gill, 3 cl) brandy (Johnson calls for Martell cognac.) 2 ounce (1/2 gill, 6 cl) orange curaçao; 1 ounce (1/4 gill, 3 cl) Jamaican rum (Dale suggests a full-bodied style of rum.)