A variety of sherry characterized by being darker than fino but lighter than oloroso. It starts as a fino, fortified to approximately 13.5% alcohol with a cap of flor yeast limiting its exposure to the air, however becomes an amontillado when the flor fails to develop adequately or is killed by additional fortification. Without the layer of flor, amontillado must then be fortified to approximately 17.5% alcohol to slow oxidation. The drink is slowly exposed to oxygen through porous American or Canadian oak casks, gaining a darker colour and richer flavour. It is named after the Montilla region of Spanin where it originated in the 18th century, however the name is also used commercially as a simple measure of color to label any sherry lying between a fino and an oloroso.
A Swiss amaro made with 25 roots and herbs, including bitter orange, gentian, hyssop, rhubarb and wormwood; 28% ABV.
Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.
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 ingredients to a mixing glass with ice and stir. Strain into a rocks glass with one large ice cube. Garnish with a lemon peel. #stir #ontherocks
Adapted from Caitlin Laman. “...something Negroni-like that would knock him on his ass...”