A type of mezcal distilled exclusively from the blue agave plant, primarily around Tequila, Mexico.
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%.
Meaning 'scented' in spanish, this is a sherry made in Jerez produced by oxidative aging giving it a dark color and nutty flavor. Unlike the Fino and Amontillado sherries, in Oloroso the flor yeast is suppressed by fortification at an earlier stage, allowing to slowly oxidize for longer time periods (often years) in American or Canadian oak barrels.
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
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. Add ice and stir until chilled. Strain into a chilled coupe or cocktail glass. Garnish with a flamed orange peel.
Adapted from Jamie Boudreau, Cannon, Seattle, WA. Honoring Mexico, Spain and Italy.
The Essential Cocktail Book
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