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B-52 (and related B-50 series cocktails) B & B (brandy and Bénédictine) Baby Guinness; Bacardi cocktail; Backdraft (also a pepperdraft variation) Batida (traditionally made with cachaça) Bay breeze; Bee's knees
The exhibit includes antique and vintage cocktail shakers, Prohibition-era literature, recorded music, bar tools, photographs, and cocktail memorabilia from the collections of the Museum's friends and founders. [1] The Museum of the American Cocktail publishes a website, a monthly newsletter, and an annual journal titled Mixologist.
An Atomic cocktail recipe as described by noted cocktail historian David Wondrich [8] calls for equal parts vodka and brandy (or Cognac) that is either stirred or shaken with a small amount of sherry, then strained, and finally mixed with Brut (dry) champagne, frequently described as being garnished with an orange wedge.
Cocktails at PB Catch generally are $18 to $20, but are 2-for-1 during happy hour from 2:30 to 6:30 p.m. Monday through Saturday. More: These Palm Beach restaurants offer deals on favorites for ...
226. "Old Pal" Cocktail. 1/3 Canadian Whisky, 1/3 French Vermouth, 1/3 Campari. (Recipe by "Sparrow" Robertson, Sporting Editor of the New York Herald, Paris.) The cocktail was popular enough to be included as one of the 50 cocktail in the inaugural 1961 list of IBA official cocktails, but was removed in the 1987 revision.
Brian Van Flandern (born May 5, 1968) is an American mixologist, spirits historian, and award-winning cocktail book author. He has been called "America's Top Mixologist" by Food Network. [1] [2] His book, Vintage Cocktails, won the Gourmand World Cookbook Awards|Gourmand World Cookbook Award for best Cocktail book in the World 2009. [3] [4] [5]
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The stinger is a duo cocktail, in that it uses only two ingredients: a spirit and a liqueur. [9] The classic stinger recipe uses three parts brandy and one part white crème de menthe. [ 10 ] However, stinger recipes vary, and some recipes call for equal parts brandy and crème de menthe. [ 7 ]
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