A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.
Also known as Vermouth di Torino, Italian vermouth, rosso and red vermouth; these vermouth have been sweetened with cane sugar or caramelized sugar, usually giving the vermouth 10-15% sugar and a slightly reddish brown color.
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
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).
Fill a shaker or mixing glass with ice and add gin, vermouths and the bitters. Stir well for at least a minute, until the drink is very cold. Strain into a chilled cocktail glass and drop a lemon peel in.
Adapted from Toby Maloney, The Violet Hour, Chicago.
NYT Book Of Cocktails
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