Lemon twist
There is a combination of ways of making and using twists. Twists are typically cut from whole fresh fruit with a small kitchen knife immediately before serving. A curled shape may come from cutting the wedge into a spiral, winding it around a straw or other object, or as a byproduct of the cutting.
The name may refer to the shape of the garnish, which is typically curled or twisted longitudinally, or else to the act of twisting the garnish to release fruit oils that infuse the drink. Other techniques include running the twist along the rim of the glass, and "flaming" the twist.
Cocktails featuring a twist include Horse's Neck. A lemon twist is also an optional garnish for the martini, and an orange twist is traditional for the old-fashioned.
Lemon twist is also great with
Jack Rose
A Jack Rose is a cocktail made from applejack, grenadine, and lemon or lime juice. It was popular in the 1920s and 1930s, but the origin is ambiguous. References track the drink back to the early 20th century. A 1905 article in the National Police Gazette notes the drink and credits a New Jersey bartender named Frank J. May as its inventor. The Jack Rose is one of six basic drinks detailed in David A. Embury's The Fine Art of Mixing Drinks. It was also a favorite drink of author John Steinbeck.
Brandy Crusta
The cocktail features brandy, dry curaçao, maraschino liqueur, lemon juice, simple syrup and Angostura bitters with a sugar rim and lemon twist garnish. This recipe, to be used at the new New Orleans bar Jewel of the South, is not very far removed from the one first printed by the bartender Jerry Thomas in his seminal 1862 cocktail manual.
Four Score
Four Score is an English cocktail drink with three parts brandy, two parts Lillet, and one part yellow Chartreuse. All ingredients should be stirred with ice, then strained into a cocktail glass which can be decorated with a lemon twist. This cocktail was invented by Joe Gilmore in 1995, for Sir Winston Churchill’s 80th birthday.
French 75
French 75 is a cocktail made from gin, champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a Soixante Quinze. The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.
Vesper
The Vesper or Vesper Martini is a cocktail that was originally made of gin, vodka, and Kina Lillet. In a cocktail shaker, combine gin, vodka, and Lillet Blanc or dry vermouth. The formulations of its ingredients have changed over time. The Vesper was made famous by James Bond. The drink was invented and named by Ian Fleming in the 1953 James Bond novel Casino Royale.
Bees Knees
The Bee's Knees is a rejuvenating Prohibition-era cocktail, pleasant on spring and summer afternoons. It is a simple mixture of gin, lemon juice, and honey syrup, and the recipe is easy to make at home. Frank Meier, an Austrian-born bartender, is the author of this cocktail at the Hotel Ritz Paris in the 1920s. Changing from sugar to honey creates a slightly richer variant of the gin sour. The replacement was made because honey is better to mask the unpleasant taste and aroma of the gin. The honey comes in the way of homemade honey syrup, a simple combination of honey and water that adds complexity and sweetness. The lemon juice complements that sweetness with fresh and tart acidity and it brings the cocktail into balance. A Bees Knees is a Prohibition Era cocktail made with gin, fresh lemon juice, and honey. It is served shaken and chilled, often with a lemon twist. The name comes from prohibition-era slang meaning "the best". The unique name is a convention of the time: The phrase "bee's knees" was popular slang used to call something excellent or outstanding. With today's variety of gins, the bee's knees is a cocktail with many options.
20th Century
The 20th Century is a gin cocktail invented in 1937 by C.A. Tuck. The drink is named after the 20th Century Limited express train which ran between New York City and Chicago from 1902 until 1967. The ingredients may seem strange, but the gin’s dry nature and botanical flavor profile pair perfectly with Lillet blanc, a light aromatized wine. This recipe is very similar with the Corpse Reviver cocktail recipe with crème de cacao stepping in for the orange liqueur.
Vieux Carre
The Vieux Carré is an IBA official cocktail made with rye whiskey, cognac, sweet vermouth liqueur, Bénédictine, and Peychaud's bitters. The cocktail is a slightly sweet, spiced, and warming drink with herbal, citrus, and smoky notes. The recipe was first stirred to life during the 1930s by Walter Bergeron, a bartender at New Orleans Carousel Bar.