A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A commonly used syrup made from pomegranate juice, characterized by a flavour that is both tart and sweet, and by a deep red colour. Coming from the French spelling of pomegranate, 'grenade.' To make it yourself (don't buy it premade) combine 100% pomegranate juice (like the Pom Wonderful brand) with equal parts sugar by mass. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
A quinine-laced Moscato wine base aperitif produced in Italy. It is a variety of Americano wine that uses gentian root as the primary ingredient.
An amaro made on the island of Sicily. A sweet, thick and slightly bitter amaro made from herbs, roots, citrus rinds and caramel. Typically 30% ABV.
A flavored rum, infused with pineapple. Pineapple rum is commonly used in tropical drinks.
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Combine the bitters, grenadine, maraschino liqueur, Cocchi Americano, Averna, and rum over a large ice cube in a double old-fashioned glass. Stir gently to incorporate the ingredients. Garnish with the lemon twist and an edible flower.
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“At Canlis, MacWilliams keeps the Averna and Cocchi Americano chilled in a refrigerator. He builds the drink over a single cube rather than chilling the glass in order to maintain the potency of flavors. In addition, even if the Canlis guest doesn’t notice, he’s drawn to the visual appeal of the liquids of varying colors and viscosity cascading over the sides of the large ice cube.”
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