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The Monkey Gland is a cocktail of gin, orange juice, grenadine and absinthe created in the 1920s by Harry MacElhone, owner of Harry's New York Bar in Paris, France. [1]Some recipes substitute absinthe with pastis or Bénédictine.
This light, bubbly cocktail combines gin, lemon juice, simply syrup, and sparkling wine for a festive drink that's worthy of a toast. Add a lemon twist to make it look even more celebratory! Get ...
Made with gin, maraschino liqueur, orange bitters and fresh lemon juice. [10] Clover Club Made with gin, lemon juice, raspberry syrup, and an egg white. Daiquiri Made with rum, citrus juice (typically lime juice), and sugar or other sweetener. Dry Martini Made with gin and white vermouth, and garnished with an olive or a lemon twist. Gin fizz
In The 20th Century Guide for Mixing Fancy Drinks by James C. Maloney (1900) included a drink with sloe gin, apricot brandy, citrus juice and pineapple syrup. [3] Variations were abound. Joe Fitchett's 1925 recipe omits pineapple syrup. [4] Among the first printed versions of the cocktail is in the 1906 How to Mix Drinks. It has equal parts ...
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1. In a small saucepan, combine the sugar with the 1/4 cup of water and the mint and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Strain the mint syrup into a large bowl and let cool to room temperature. Whisk in the lime zest, lime juice, gin and cucumber puree. 2.
Strawberries can be muddled or puréed and added to many drinks, and they are liquor-friendly, being compatible with, e.g., bourbon whiskey, [3] Cointreau, vodka, tequila, rum, and Champagne, [4] among other spirits and liqueurs and so on.
Keep it light and bright with 3 recipes for gin and tonics.
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