A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
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 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 the oils; discard the peel.
Inspired by George J. Kappeler’s, Modern American Drinks, 1895.
The Dead Rabbit, 2015
avg. 3.3 (29)
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