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The key ingredient that makes a martini "French" is Chambord, a black raspberry liqueur that has been produced in France since 1685. [42] Gin basil smash Made with gin, fresh lemon juice, simple syrup, and basil leaves. Grand margarita Made with tequila, Grand Marnier, and fresh lime juice. IBA Tiki
A cosmopolitan. A cosmopolitan, or, informally, a cosmo, is a cocktail made with vodka, Cointreau, cranberry juice, and freshly squeezed or sweetened lime juice. The cosmopolitan is a member of the Gimlet family of cocktails. Though often presented far differently, the cosmopolitan also bears a likeness in composition to the kamikaze shooter.
His granddaughter Julia married Louis-Alexandre Marnier in 1876, and four years later, the Marniers released a signature cognac with Haitian bitter orange. [3] Swiss hotelier César Ritz (1850–1918) reportedly came up with the name "Grand Marnier" for Marnier-Lapostolle, who in return helped him purchase and establish the Hotel Ritz Paris. [4]
Pumpkin Pie Martini. Ingredients. 1.5 oz vanilla vodka 1 oz spiced rum 1 oz Domaine de Canton 2 tbsp pumpkin puree 2 tbsp white sugar 1 tsp ground pumpkin pie spice
A tonic cocktail is a cocktail that contains tonic syrup or tonic water. Tonic water is usually combined with gin for a gin and tonic, or mixed with vodka. However, it can also be used in cocktails with cognac, cynar, Lillet Blanc or Lillet Rosé, rum, tequila, or white port. [103] Albra (vodka, cynar, mint syrup, lemon juice, tonic water) [104]
A wet martini contains more vermouth; a 50-50 martini uses equal amounts of gin and vermouth. An upside-down or reverse martini has more vermouth than gin. [23] A dirty martini contains a splash of olive brine or olive juice and is typically garnished with an olive. [24] An extra dirty martini typically contains twice the amount of olive brine ...
The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. [1] The book is noteworthy for its witty, highly opinionated and conversational tone, [2] as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring ...
In most American oyster bars, cocktail sauce is the standard accompaniment for raw oysters and patrons at an oyster bar expect to be able to mix their own. The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce (e.g., Tabasco , Louisiana , or Crystal ), Worcestershire sauce , and lemon juice .