A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
'Point and a half' this Italian bittersweet vermouth (chinato vermouth) dates to around 1867 and is simultaneously amongst the bitterest and sweetest of vermouths. It can be used as a substitute for rosso (Italian red) vermouths in most cases, but can also be thought of as an intersting sub for dry vermouth.
An Italian aperitif made of bitter orange, gentian, rhubarb and cinchona with other ingredients. Usually 11% ABV.
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).
Stir all ingredients with cracked ice in a mixing glass, then strain into a chilled cocktail glass. Garnish with a lemon twist. #stir #straight
From Jeffrey Morgenthaler of Clyde Common, Portland, OR.