A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
'Point and a half' this Italian bittersweet vermouth (chinato vermouth) dates to around 1867 and is simultaneously amongst the bitterest and sweetest of vermouths. It can be used as a substitute for rosso (Italian red) vermouths in most cases, but can also be thought of as an intersting sub for dry vermouth.
A medium-bitter Italian digestif made from local herbs such as condurango, cardamom, cinnamon, bitter orange rind and cinchona around the Euganean Hills; with a 30% ABV.
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
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).
Stir all with plenty of ice to chill. Strain into a chilled rocks glass. Express a lemon twist over the drink and discard.
Ari Form would often pour us mid shift shots of rye with 14 dashes of Angostura to fortify us for the rest of a busy night.
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