2243 found Showing cocktails with ingredient Lemon juice

From our sponsors

A Spontaneous Libation for your Consideration

Sazerac

Posted by Dan. Created by Leon Lamothe, Sazerac Coffee House, New Orleans, LA.
3 oz Rye
1⁄2 oz Simple syrup (or up to 3/4 oz to taste)
5 ds Peychaud's Bitters (to taste)
1 rinse Absinthe
1 twst Lemon zest (as garnish)
Instructions

Pack lowball glass with cracked ice. In a second lowball or mixing glass, stir ingredient with ice, empty serving glass and rinse with Absinthe, strain and serve without ice. May also be served in a flute or cocktail glass

Notes

This stout recipe can withstand liberal substitution of other spirits, including brandy, other whiskeys, and flavorful rums. Some use a sugar cube muddled with bitters (in the style of an Old Fashioned). A typical 1.5 oz pour will result in a rather small cocktail.

History

Chris McMillan uses 2 oz rye, 2 bsp simple, 2 dashes, and 2 bsp Herbsaint.

Curator rating
5 stars
Average rating
4.5 stars
(71 ratings)

From the Knowledge Vault

Bourbon: What it is ... and isn't

This is the third in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Defining bourbon is complicated. It’s easiest to quote the relevant laws then talk about them, so let’s go to the official record, the Federal Standards of Identity for Whiskey, CFR 27 5.22 (b). Skip down if you don't care to wade through the laws.

(b) Class 2; whiskey. “Whiskey” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whiskey need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.

Recent Additions

  • Soul Wandering — Genever, Gin, Cynar, Coffee liqueur, Sweet vermouth, Orange peel
  • Hawaiian Derby — Bourbon, Amaro Nonino, Hibiscus Liqueur, Lemon juice, Orange peel
  • Clanker's Regret — Mezcal, Herbal liqueur, Lime juice, Agave syrup
  • Jockey Club — Gin, Crème de Noyaux, Orange bitters, Bitters, Lemon juice, Simple syrup, Lemon peel
  • Umami Daiquiri — Rum, Orgeat, Lime juice, Soy sauce, Salt Solution

Recent Discussion

  • Re Celery Tonic, 5 days ago danoman89 commented:

    Gin celery lemonade basically but somehow works extremely well, espectially with fresh ingredients

  • Re Amertinez, 5 days ago danoman89 commented:

    Made with Punt e Mes. If these ingredients sound good to you, you'll probably be into it

  • Re Not a Melon, 6 days ago yarm commented:

    Zach was in from New York for a guest shift that week. I was doing a guest shift the following week at Backbar as part of my book launch party for my second book (Drunk & Told: A Boston Cocktail Book), and one of my coworkers who was dating a Backbar bartender at the time told me that I needed to stop to see Zach (otherwise, I might not have gone in back-to-back weeks).

  • Re Don't Mind If I Do, 6 days ago Shawn Thomas commented:

    This is a very enjoyable cocktail... I think Celery bitters are often overlooked.

  • Re Pick Six #2, 6 days ago Artur B commented:

    Weird but in a good way.