A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
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 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).
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.
Known for the Martini, the cocktail olive is the fruit of the olive tree, pickled is a salty brine. This may or may not be stuffed with pimento (red bell pepper).
Stir over ice until chilled. Strain into a cocktail glass. Express a lemon peel over the drink and discard. Optionally add a cherry or olive.
This recipe is from the Savoy Cocktail Book (1930), Identical to the original found in Harry Johnson’s Bartender’s Manual (1900). Consider lessening the amount of chartreuse or increasing the amount of gin.
The Savoy Cocktail Book
avg. 3.8 (128)
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