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 once highly preferred brand of bitters produced in the 1830's by John G. Boker. Notably, nearly all of the recipes in Jerry Thomas' book How to Mix Drinks or The Bon Vivant's Companion specify the use of these bitters (misspelled Bogart's). Among the known ingredients were cassia, cardamom, and bitter orange peel. In 1906 U.S. Food and Drugs Act limiting medical claims caused Boker's and most other bitters producers to cease production. Until 2009, no samples of the bitters were known to exist, and as the recipe had never been published, recreating it seemed unlikely. That year, a man showed up at the London Bar Show with a small remaining sample, which was then combined with extensive research (including interviewing descendants of John Boker), to recreate a facsimile of the bitters.
Also called Anis, this is a anise-flavored liqueur mostly consumed in Mediterranean countries. The most traditional ersion is made by distillation of aniseed.
An Italian amaro made from bitter and sweet orange peel, cinchona bark, cinnamon, clove, gentian flower, gentian root, honey and rhubarb: 34% ABV.
A French quinquina infused with gentian root, quinine and herbs of the Grand Chartreuse mountains add to a Mistelle base; 16% ABV.
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
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).
Add all the ingredients to a mixing glass. Fill with ice and stir until chilled. Strain into a cocktail glass. Twist a lemon peel over the glass to express; discard the peel. #stir #straight
Inspired by J. A. Grohusko’s, Jack’s Manual of Recipes for Fancy Mixed Drinks and How to Serve Them, 1908.