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.
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 bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
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 sweet, colorless liqueur flavored with caraway seed, cumin, and fennel. Originally the word kummel was a somewhat generic term in German, Dutch, and Yiddish meaning both caraway and cumin.
A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Yellow Chartreuse is sweeter in flavor and aroma than its green brother; 40% ABV.
Also called Jenever, Dutch gin or Holland gin, this is the oldest type of gin and is still made in the Netherlands, France and Germany. It is mild flavored gin with slight juniper flavor and aroma. usually bottled around 30-35% ABV.
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 the mixture into a cocktail glass. Twist an orange peel over the rim to express the oils; discard the peel.
Inspired by Jerry Thomas’ The Bar-Tenders’ Guide, 1876.
The Dead Rabbit, 2015
avg. 3.3 (3)
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