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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.
Made with gin, apricot brandy and calvados in equal amounts. [4] Aviation Made with gin, maraschino liqueur, crème de violette, and lemon juice. [5] Some recipes omit the crème de violette. [4]: 25 Between the sheets Made with white rum (or other light rum), [6] cognac, triple sec, and lemon juice. [7] Boulevardier
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Gin fizz (gin, lemon juice, simple syrup, soda water) John Collins (gin, lemon juice, simple syrup, soda water) John Daly (vodka, sweet iced tea, lemonade) Lemonade margarita (tequila blanco, Cointreau, and either frozen lemonade from concentrate or a naturally sweetened lemonade made of lemon juice, maple syrup or agave, and water) [53] [54]
Aperitifs are cocktails that are meant to be imbibed before a meal to stimulate appetite without making you too sugared up or altering your taste buds too much to enjoy your meal to the fullest ...
Pour the lemon juice, cherry brandy and gin over the ice and shake until a frost forms. Pour, without straining, into a hurricane glass and top up with soda water. Decorate with cherries, if liked ...
Pages in category "Cocktails with absinthe" The following 14 pages are in this category, out of 14 total. This list may not reflect recent changes. A.
Japanese gin fizz – a standard gin fizz with a shot of lychee liqueur added; Meyer lemon fizz – uses the sweeter Meyer lemon instead of normal lemon, and adds orange juice; New Orleans "fiss" – 75% dry gin, 25% Creme Yvette, 1 egg white, 1/2 tsp. powdered sugar, 1 tsp. cream, juice each of 1/2 of an orange, lime, & lemon [8]
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