A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
Also known as bianco vermouth, blanc vermouth or Italian white vermouth, this is a type of sweet vermouth that is colorless (clear) with vanilla forward flavoring.
An Italian amaro distilled from 29 ingredients, of these bitter and sweet orange, chamomile, juniper, licorice and tangerine dominate; 35% ABV.
An Italian herbal liqueur produced since 1890 in Benevento, Campania, Italy. The yellow color comes from the addition of saffron, other herbs include mint and fennel. Strega is considered a digestif and is also used in cocktails; 40% ABV.
A tart orange bitters from Bittermens made with oranges and citric acid.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
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).
Combine all ingredients and stir over ice. Strain into a rocks glass filled with ice. Express an orange and lemon peel over the drink and arrange in the glass.
“It’s a good rule of thumb that the lighter-colored amari are generally better in warmer weather and darker, more viscous ones are warming and delicious in cooler months. But rules are made to be broken.” -Sother Teague
avg. 2.3 (3)
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