Sugar Free Classic Daiquiri

The Sugar Free Daiquiri is based on the very old cocktail based out of the Caribbean.

It also has a long history, with it’s popularity waxing and waning during different times in history, depending a lot on war conditions and the availability of rum.  It at least dates back to 1909 and is referred to in David E. Embury’s book The Fine Art of Mixing Drinks, as one of the six basic drinks.  Another interesting fact is that it was a favorite cocktail of Ernest Hemingway and President Kennedy!

Sugar Free Angostura Fizz

The Sugar Free Angostura Fizz, also known as the Trinidad Fizz comes to us via the Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas, by Brad Thomas Parsons.

The text of the book states that the original recipe that this was adapted from appeared in the “Special Drinks for the Soda Fountain and Other Recipes” section of the 1908 Dr. Siegert’s Angostura Bitters recipe booklet, but did not reach much fame until included in the famous Baker’s 1946 book The Gentleman’s Companion: Volume 2.

The Sugar Free Metropole

The Sugar Free Metropole is a refreshing cocktail that captures a lot of the wonderful herby nuances from within the Dry Vermouth.  The bitters, which sometimes can be lost in complex cocktails, do add just that slightest bit of extra flavor.

We found the inspiration for the Sugar Free Metropole over at the Looka website (ran by Chuck Taggart).  He’s also got a little information on that page regarding the history of the Metropole, but I’ll summarize here as well!

Sugar Free Mark Twain Cocktail

The Sugar Free Mark Twain Cocktail is our sugar free adaptation of the original that was referred to by Mark Twain himself!  We found the original recipe we adapted printed in The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes, by Dale DeGroff.

However, the reference from Mr. Twain dates back to a letter written to his wife from London in January of 1874 (and quoted from Mark and Livy: The Love Story of Mark Twain and the Woman Who Almost Tamed Him, by Resa Willis):

Sugar Free Creme de Cacao

The Sugar Free Creme de Cacao is not a common cocktail ingredient, though it is mentioned here and there.  It is just as it sounds, a chocolate liqueur, which is as sweet as it is chocolatey.  In fact, many people enjoy sipping on it alone, or with ice.  I think it would be wonderful mixed with cream, and have had visions of mixing it up with some Sugar Free Allspice Dram!  The MDR Labs were quite pleased with the results of this mixture!

Sugar Free Simple Planters Punch

This version of the Sugar Free Simple Planters Punch is a variation on the recipe that was published back in 1939, according to Kindred Cocktails (a favorite site of mine).  Wikipedia claims that the origin is really 1878!  Any way you look at it, this drink has been around for quite a while!

The original recipe calls for some orange juice, which I’m sure would give it some extra color and flavor, but goes against the MDR Sugar Free credo!  However, if juice is not something that concerns you, try it and let us know how it turns out!

Sugar Free Royale With Ease

Many older drinks may call for a few dashes, or a small amount of absinthe, but the Sugar Free Royale with Ease features it!  I happen to like absinthe as it is (and I use this phrase with an internal snicker) a bouquet of flavors.  It is hard to describe it as it’s flavor profile can change depending on the acidity of the drink, how much water is in it, the sweetness involved, and even the temperature!  Now that absinthe is becoming much more popular, our mixologist friends are starting to use it more and more.

Sugar Free Hibiscus Simple Syrup

The Sugar Free Hibiscus Simple Syrup is certainly a specialty reagent that requires some of the skills that should have been honed by some of our previous anecdotes and recipes. Fortunately, though, once you have all the reagents required, making it is pretty simple!

Sugar Free Basil Gin Gimlet

For our next drink, Jason got a little fancier!  I know what you are thinking, basil, in a cocktail, what?  But if you’ve never tried the sugar free basil gin gimlet, you are definitely missing out!  We wanted to pair this drink with some nice mozzarella, but we forgot to get some beforehand.  We did have some mozzarella string cheese on hand, though.  Classy, eh?

Scott’s Sugar Free Simple Syrup

Our first major hurdle here at MDR labs was the simple syrup.  This is a key component to many drinks.  The major purpose of the simple syrup is to sweeten a drink without adding too much volume, which would dilute the flavors.  On a historical note, whenever an old recipe calls for powdered sugar, what they mean in modern standards is traditional granulated sugar.  Refined sugar was much harder to get in the old days and often required clarifying, which it no longer does.  Please keep that in mind if you try to compare the following recipe with an older version that you might find elsewhere.