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Here Today, Saigon Amaro


0.75 oz
An Italian amaro made from bitter and sweet orange peel, cinchona bark, cinnamon, clove, gentian flower, gentian root, honey and rhubarb: 34% ABV.
0.75 oz
A bittersweet Italian amaro made from 13 herbs and plants, but predominantly artichoke (Cynara Scolymus). Drunk as an aperitif and digestif, it has an ABV of 16.5%.
0.75 oz
A fruity, rich and sweet vermouth that dates back to 1786. Thought of as a sweet vermouth with added vanilla; great with whiskey. We treat this like sweet vermouth.
0.75 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.5 oz
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 oz
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.

Shake all, except soda, with ice until chilled. Strain into a Collins glass filled with ice. Top with soda water and garnish with a mint sprig. #shake #ontherocks



Bitter
Fresh
Amaro
avg. 3.0 (2)
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