A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
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.
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
An Italian amaro distilled from a secret mix of caramelized sugar, gentian, bitter and sweet orange and natural herbs; 30% ABV. A notable substitute for Amer Picon.
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Stir all ingredients with ice in a mixing glass, then strain into a chilled old-fashioned glass filled with ice. Garnish with the orange twist. #stir #ontherocks
From Julie Reiner of Clover Club, NYC.