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Entries tagged with 'curacao'

Irish Cocktail

Serious Eats Nick Caruana Post a comment

This classic drink is similar to the Improved Holland Gin Cocktail, but uses Irish whiskey instead of malty genever. More

The Irish Derby

Serious Eats Elana Lepkowski 2 comments

An Irish spin on a vintage cocktail recipe that originally called for bourbon. More

Kentucky Corpse Reviver from Peels

Serious Eats Maggie Hoffman 1 comment

Perhaps you've had a Corpse Reviver #2, which brings together gin and curaçao, Lillet blanc, and lemon, with a dash of absinthe. Here's a variation from Peels restaurant in NYC that uses bourbon instead of gin, and it's delicious. Pierre Ferrand's dry curaçao is great here, but you could substitute Cointreau if you have it on hand. More

The Curly and The Turk

Serious Eats Maggie Hoffman Post a comment

This Rocket Pop-inspired layered cocktail from The Tippler in New York can be stirred up to mingle the flavors. More

Time for a Drink: the Bombay Cocktail

Serious Eats Paul Clarke 1 comment

Here's a brandy-based classic that dates to at least 1930: the Bombay Cocktail. I first tasted this drink several months ago at Bar Agricole in San Francisco. Medium-bodied and full of flavor without coming on too aggressive, the Bombay Cocktail offers a glimpse at another time, when brandy was one of the regents of the cocktail kingdom. More

Time for a Drink: Enchantress

Serious Eats Paul Clarke Post a comment

As described by drink historian David Wondrich, the Enchantress debuted in American Barkeeper in 1867, and its cognac-meets-port construction demonstrates the 19th century taste for robustly flavored drinks. Nearly 150 years later, robust flavors are creeping back into popularity, and the Enchantress is ripe for rediscovery. More

Time for a Drink: Falling Leaves

Serious Eats Paul Clarke 3 comments

Created by New York mixological maestro Audrey Saunders, the Falling Leaves is a great autumn drink that works well as a conversation starter as guests arrive. Not only rich and flavorful, the Falling Leaves packs less of an alcoholic wallop than a typical cocktail, so you'll be able to enjoy your drink without throwing yourself off stride while putting the finishing touches on the meal--and maybe even mix a second round at halftime. More

Time for a Drink: Knickerbocker

Serious Eats Paul Clarke 1 comment

The Knickerbocker dates to at least the 1860s, when it made its print debut in the first known bartending manual, penned by Jerry Thomas. The recipe called for "Santa Cruz rum," or rum from St. Croix in the Virgin Islands, along with lime juice and sweetener in the form of raspberry syrup and curacao, and garnished with berries in season. More

El Presidente

Serious Eats Paul Clarke Post a comment

When the weather (or your palate) is being indecisive, it's best for your cocktails to play along. That's where the El Presidente comes in: made with light rum, it has a bright, summery appeal; but with the gravitas brought to the drink by dry vermouth and orange curacao, the flavor is ready to pull on a sweater against the evening's chill. More

Mai Tai

Serious Eats Paul Clarke 2 comments

Spawned from the rum-soaked genius mind of "Trader Vic" Bergeron, the mai tai is one of the most regal refreshments in the exotic-drink universe. Originally made with 17-year-old Jamaican rum, imported French orgeat, Dutch curaçao and fresh-squeezed lime juice, the mai tai quickly became a phenomenon; it also quickly became perverted. More

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