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  2. Pink lady (cocktail) - Wikipedia

    en.wikipedia.org/wiki/Pink_lady_(cocktail)

    During the prohibition era (1920–1933) the cocktail was already widely known. In those years it was a popular drink at the Southern Yacht Club in New Orleans, where it was offered under the name pink shimmy as well. Its recipe was due to Armond Schroeder, an assistant manager at the club. [10]

  3. Pink gin - Wikipedia

    en.wikipedia.org/wiki/Pink_Gin

    Pink gin was historically used to refer to a cocktail [1] made fashionable in England in the mid-19th century, consisting of Plymouth gin [2] and a dash of Angostura bitters, a dark red bitters that makes the whole drink pinkish. In recent years, the term Pink gin has also been used to define a specific category of gin where a range of fruits ...

  4. List of cocktails (alphabetical) - Wikipedia

    en.wikipedia.org/wiki/List_of_cocktails...

    Acapulco cocktail; Adios motherfucker ... Pink gin; Pink lady; Pisco sour. IBA. ... List of cocktails – sorted by type; Liquor portal

  5. I Tried Starbucks' New 'Wicked' Drinks Before Anyone Else ...

    www.aol.com/tried-starbucks-wicked-drinks-anyone...

    There were the pink and green Stanley cups that launched at Target, and now there are two Wicked-inspired drinks at Starbucks. ... 29 Insanely Delicious Vodka Cocktails. Show comments. Advertisement.

  6. 33 Easy Cocktails That Only Need 3(!) Ingredients - AOL

    www.aol.com/32-easy-cocktails-only-3-150000880.html

    Classic Mimosa. Nothing kicks off brunch quite like a mimosa.If you prefer your cocktails on the sweeter side, bump up the orange juice to 3 ounces per glass, or go for a sweeter bottle of bubbly.

  7. Crème de Noyaux - Wikipedia

    en.wikipedia.org/wiki/Crème_de_Noyaux

    It is an ingredient in the Fairbank cocktail, [4] the Pink Squirrel cocktail [5] and in a cocktail called Old Etonian. [6] In 2013, Tempus Fugit Spirits recreated a 19th-century-style Crème de Noyaux – distilling both apricot and cherry pits, amongst other botanicals, and coloring the liqueur with red cochineal, as was done in