A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
Also known as Vermouth di Torino, Italian vermouth, rosso and red vermouth; these vermouth have been sweetened with cane sugar or caramelized sugar, usually giving the vermouth 10-15% sugar and a slightly reddish brown color.
A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Green Chartreuse is the original high proof version; 55% ABV.
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
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 distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Add all the ingredients to a mixing glass. Fill with ice and stir until chilled. Strain into a cocktail glass. Twist an orange peel over the glass to express; discard the peel.
Inspired by Harry Johnson’s, Bartenders’ Manual, 1900. Try the original Bijou too.
The Dead Rabbit, 2015
avg. 3.9 (145)
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