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Crusta – characterized by a sugar rim on the glass, spirit (brandy being the most common), maraschino liqueur, aromatic bitters, lemon juice, curaçao, with an entire lemon rind as garnish Daisy – traditional long drink consisting of a base spirit, citrus juice, sugar, and a modifier, typically a liqueur or grenadine .
A glass rimmer is a bar accessory used to apply salt or sugar to the rim of a glass. It usually consists of one or more shallow plastic or metal discs that the glass is turned upside down into. The discs can be filled with either the rimming salt or sugar, or sometimes something to moisten the rim of the glass such as lime juice. [1]
Invented in the late 19th century, its form derives from the fact that all cocktails are traditionally served chilled and contain an aromatic element. Thus, the stem allows the drinker to hold the glass without affecting the temperature of the drink, an important aspect due to the lack of added ice which in other drinks serves to cool the drink, [2] and the wide bowl places the surface of the ...
Place two martini glasses in the freezer to chill for 15 minutes before serving. Dip the rims of the martini glasses in caramel sauce. Fill a cocktail shaker halfway full with ice.
Made with rum, citrus juice (typically lime juice), and sugar or other sweetener. Dry Martini Made with gin and white vermouth, and garnished with an olive or a lemon twist. Gin fizz Made with gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water. [11] Hanky panky
A Tom Collins, served in a glass of the same name. There is a lack of clarity on the origins of cocktails. [28] Traditionally cocktails were a mixture of spirits, sugar, water, and bitters. [5] By the 1860s, however, a cocktail frequently included a liqueur. [6] [5]