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New York sour; IBA official cocktail; Type: Cocktail: Base spirit: Whiskey; Served: On the rocks: poured over ice: Standard garnish: Lemon or orange zest and cherry: Standard drinkware: Rocks glass: IBA specified ingredients† 6 cl whiskey (rye or bourbon) 2.25 cl Simple syrup; 3 cl fresh lemon juice; Few drops of egg white; 1.5 cl red wine ...
The oldest historical mention of a whiskey sour was published in the Wisconsin newspaper, Waukesha Plain Dealer, in 1870. [2] [3]In 1962, the Universidad del Cuyo published a story, citing the Peruvian newspaper El Comercio de Iquique, which indicated that Elliott Stubb created the "whisky sour" in Iquique in 1872, using Limón de Pica for the citrus.
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The whiskey-based Manhattan is one of five cocktails named for a New York City borough. It is closely related to the Brooklyn cocktail , [ 3 ] which uses dry vermouth and Maraschino liqueur in place of the Manhattan's sweet vermouth, and Amer Picon in place of the Manhattan's angostura bitters .
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Pour all ingredients into the shaker. Shake vigorously with ice. Strain into a chilled small tumbler glass filled with ice. Notes: If desired, the water used to make the honey mix can be replaced by chamomile infusion. † Ve.n.to recipe at International Bartenders Association
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Four children died, and over 700 people became seriously ill with a toxic strain of E. coli in what remains one of the most tragic foodborne outbreaks caused by a restaurant in American history ...