A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
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%.
A liqueur predominantly flavored with the dried peels of the laraha orange native to the island of Curaçao. Curaçao liqueur likely originated in the 1600s from the Dutch spirit company Bols after the West Indies Company controlled trade from the island. The liqueur comes in many colors with blue being the original made by Bols, however the color is only added for effect and adds no flavor. Triple Sec (ie: Cointreau) is considered a white Curaçao.
A common Italian herbal liqueur made from star anise, Mediterranean anise, juniper berry, musk yarrow, lavendar, peppermint, cinnamon and vanilla; 42.3% 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.
Stir with ice in a mixing glass. Strain into a chilled coupe glass and garnish with a flamed orange peel.
“I really prefer Scarlet ibis rum from Trinidad in this cocktail; it has a beautiful richness that balances the unique vegetal bitterness of the Cynar perfectly.” -Jerry Slater
avg. 3.9 (34)
Sorting, filtering, sharing:
There's so much more in the Mixel App!