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 gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
Original Curaçao triple sec, this is an orange flavoured liqueur made from a neutral sugar spirit along with the dried peels of bitter and/or sweet oranges. You can make it yourself! Here is a recipe from Serious Eats: Combine 1/4 cup orange zest (without pith), with 1 cup brandy, and 1 cup vodka in a sealable glass container. Let steep for 19 days. On day 20, add 4 whole cloves, then let steep from an additional day. Bring 2 cups sugar and 1 1/2 cup water to boil until sugar dissolves. Strain the alcoholic mixture through a cheesecloth. Add the syrup, stir to combine then seal. Let rest for 1 more day and enjoy!
A quinine-laced Moscato wine base aperitif produced in Italy. It is a variety of Americano wine that uses gentian root as the primary ingredient.
A sparkling wine produced from grapes grown in Champagne, France. The carbonation is due to secondary fermentation of the wine after it's bottled. For our purposes we treat this the same as Brut and Sparkling Wine.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Combine all, except the champagne, in a mixing glass with ice. Stir until chilled. Strain into a champagne flute and top with the champagne. Express the orange twist over the drink, then discard. #stir #straight
From Leo Robitschek.