A gin liqueur distilled with sloe drupes; small fruits relative to the plum. It is a much lower alcohol percent than dry gin and has a sweeter flavour due to the added sugar.
In gaelic, uisce betha, or 'water of life' was used to describe such drinks in the Middle Ages. This malted grain whiskey must be produced on the island of Ireland.
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 liqueur made with natural and/or artifical violet flower flavoring and coloring, usually based with Brandy or a neutral spirit.
An extra dry carbonated sparkling wine containing less than 1.5% sugar. It is often used in place of Champagne. For our purposes we treat this the same as Champagne and Sparkling Wine.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
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 the ingredients to a mixing glass. Fill with ice and stir until chilled. Strain into an ice-filled punch glass. Add the Brut (or Champagne). Express an orange peel over the glass; discard the peel.
Inspired by Hugo Ensslin’s, Recipes for Mixed Drinks, 1916.
The Dead Rabbit, 2015
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