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Story Behind the Lion’s Tail Cocktail

Chilled Magazine

First appearing in The Cafe Royal Cocktail Book, the classic Lion’s Tail came about during Prohibition in the 1930s and features allspice dram, a liqueur made with rum, pimento berries and spices, alongside bourbon, Angostura bitters, simple syrup, and fresh lime juice.

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The Story Behind the Lion’s Tail Cocktail

Chilled Magazine

First appearing in The Cafe Royal Cocktail Book , the classic Lion’s Tail came about during Prohibition in the 1930s and features allspice dram, a liqueur made with rum, pimento berries and spices, alongside bourbon, Angostura bitters, simple syrup, and fresh lime juice.

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The Chilled 100 Bartenders Create Fall Inspired Cocktails Using El Mayor Tequila

Chilled Magazine

Perfect for curling up with a good book and listening to the afternoon rain.” Cold Foam Ingredients 1 cup coconut cream ¼ cup toasted sesame simple syrup Preparation 1 cup coconut cream, ¼ cup toasted sesame simple syrup, chilled and hand whipped or dispensed from whipping siphon. El Mayor Reposado Tequila ½ oz.

Tequila 243
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Life Beyond the Bar with Garvey Alexander

Chilled Magazine

Garvey took charge of his future by creating something deeply personal and meaningful: The Brunch God comic book. This comic book is a culmination of my love for anime, cocktails, and the brunch culture that earned me the nickname “Brunch God.” Honey Bush, Mandarin, and Orange Tea Simple Syrup 2 oz.

Bar 245
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Get to Know Chilled 100 Bartender, Amber Archer

Chilled Magazine

The most unique aspect of the restaurant is the excellent selection of Calvados, cognacs, Armagnacs, pastis, and other French liqueurs and spirits.” Don’t watch influencer Youtube crap about cocktails, read books by reputable authors and beverage folk. Chilled chats more with Amber about her time behind the stick. Absolutely!

Bartender 228
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Transforming Spirits to Liqueurs with Jonathan Adler and Danny Reylock of Shinji’s

VinePair

This approach takes an existing recipe and swaps out one ingredient at a time for one that functions the same but alters the character of a drink — like swapping the simple syrup in a Whiskey Sour for honey syrup to make a Gold Rush , for example. The ABV of the new Empirical liqueur is therefore now a noticeably lower 27.6

Liqueur 98
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From Peat to Mesquite, American Whiskey Gets Fired Up

Imbibe Magazine

Corsair owner and co-founder Darek Bell wrote a book about making smoked whiskey, Fire Water , that many distillers cite as an essential resource. One of the first to do it was Corsair Distillery in Tennessee; its Triple Smoke whiskey employs Wisconsin cherrywood, along with German beech and Scottish peat, for a complex smoke character.

Whiskey 246