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.
Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.
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.
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Add all ingredients to a mixing glass with ice. Stir until chilled. Strain over ice into a rocks glass. Garnish with an orange peel.
Adapted from Maxwell Britten based on Stanley Clisby Arthur’s 1937 book, Famous New Orleans Drinks and How to Mix ‘Em.
The Essential Cocktail Book
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