In the Land of Cocktails

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Posts Tagged ‘Lemon juice’

  1. The Twentieth Century Cocktail

    1 ½ oz Tan­queray gin
    ¾ oz Lil­let Blanc
    ¾ oz light creme de cocoa
    ¾ oz fresh lemon juice
    Com­bine ingre­di­ents in a cock­tail shaker with ice.  Shake and strain into a chilled mar­tini glass.  Gar­nish with a lemon twist.
    - from Cafe Adelaide

    Posted by on July 22nd, 2009 | No Comments

  2. Honalulu Cocktail

    2 ozs Ply­mouth gin
    1 oz orange juice
    1 oz pineap­ple juice
    ¾ oz lemon juice
    ½ oz sim­ple syrup
    1 dash Angos­tura bit­ters
    Com­bine ingre­di­ents in a cock­tail shaker with ice and shake well. Strain into a mar­tini glass and gar­nish with a twist of lemon and silk flower (optional).

    Posted by on July 21st, 2009 | No Comments

  3. Ginnifer Flowers

    2 ozs Ply­mouth gin
    1 ounce St. Ger­main
    .5 ozs lemon juice
    .5 oz sim­ple syrup
    Com­bine ingre­di­ents in a cock­tail shaker with ice and shake well.  Strain into a chilled mar­tini glass.  Gar­nish with a flower (optional).

    Posted by on July 21st, 2009 | No Comments

  4. Gentlemen Prefer Blondes

    1 ½ oz. Gen­tle­man Jack
    ½ oz. Lil­let Blanc
    ½ oz. Luxardo Maraschino
    ½ oz Fresh Lemon
    ½ oz. Orange Juice
    dash Cran/Orange Bit­ters
    Shake and strain into chilled mar­tini glass.  Gar­nish with bruleed orange peel.
    - from Commander’s Palace

    Posted by on July 21st, 2009 | No Comments

  5. Aviation Cocktail

    In a shaker com­bine…
    2 ozs Beefeater gin
    1/2 oz lemon juice
    1 bar tea­spoon Maraschino liqueur
    1 bar tea­spoon Creme de Vio­lette.
    Com­bine ingre­di­ents in a cock­tail shaker with ice and shake vig­or­ously.  Strain into a chilled mar­tini glass.  No gar­nish.
    - from Cafe Adelaide

    Posted by on July 20th, 2009 | No Comments

  6. New Summer Bar Menu at the Swizzle Stick!

    Wel­come to a lit­tle bar in the Land of Cock­tails.
    The Swiz­zle Stick Bar takes their cock­tails seri­ously, “we think life is meant to be lived not endured.”  Bar Chef Lu Brow, firmly estab­lished at the fore­front of push­ing the New Orleans cock­tail scene of recent years to a new level, intro­duces her next summer […]

    Posted by on July 8th, 2009 | 4 Comments

  7. Noble Strength Cocktail

    1 1/2 ounce Saz­erac Rye whiskey
    1 ounce Brandy
    1/2 ounce Dry Ver­mouth
    1/2 ounce of Lemon Juice
    1/2 ounce Grena­dine
    1/2 ounce Pomegranate juice

    Posted by on July 8th, 2009 | No Comments

  8. Side by Side Cocktail

    2 ounces Hen­nessey VOS Cognac
    1 1/2 ounce Coin­treau
    1/2 ounce fresh lemon juice
    1/2 ounce sim­ple syrup
    1/2 ounce Gran Marnier 100 Anniver­sary
    2 dashes of Fee Bros orange bitters

    Posted by on July 8th, 2009 | No Comments

  9. Spirited Dinner at Cafe Adelaide

    Buy your tick­ets now for a night of din­ner pair­ings pre­sented at 25 New Orleans restau­rants includ­ing Cafe Ade­laide. The Spir­ited Din­ners will take place Thurs­day, July 9, 2009.  Read on for more infor­ma­tion and the Cafe Ade­laide menu.  To make your reser­va­tions call Cafe Ade­laide at (504) 595‑3305.

    Posted by Cocktail Chicks on July 8th, 2009 | No Comments

  10. Peeptini

    For Clas­sic Yel­low Chick gar­nish
    First, rim your mar­tini glass with the match­ing Peep-colored sugar.  Take your match­ing Peep and make a cut on the bot­tom so that it will adhere well to the rim of the glass.
    Then take…
    1 oz vanilla vodka
    1 oz pineap­ple juice
    1 oz pas­sion fruit juice
    1 tbsp. Limon­cello liquor or squeeze of fresh lemon
    Pour all […]

    Posted by on April 10th, 2009 | No Comments

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