A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
A French amaro made with fresh oranges, gentian, quinquina, sugar, syrup and caramel with an ABV or 21-18%. Typically drunk as an aperitif alongside beer.
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
A French herbal liqueur, with DOM meaning Deo Optimo Maximo, 'To God, most good, most great.' Made with 27 herbs and spices, many unknown.
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.
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 all in a mixing glass filled with ice. Strain into a chilled coupe. Garnish with an orange twist.
It is important to get a spicy rye that is at least 50ABv, otherwise this drink will get too sweet. When made properly and ice cold, this drink will let you sit back and contemplate all that life throws at you.
The Canon Cocktail Book
avg. 3.4 (5)
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