A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
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 deep orange flavored French amaro made with bitter and sweet oranges, anise, cinchona, clove and gentian with an ABV of 40%.
A blend of the Original Combier, V.S.O.P. cognac and Elixir Combier, with ingredients such as aloe, nutmeg, myrrh, cardamom, cinnamon, and saffron.
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
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 Hugo Ensslin’s, Recipes for Mixed Drinks, 1916.
The Dead Rabbit, 2015
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