A whiskey blended from various single malt whiskeys, also called blended malt and vatted malt. The 'malt' refers to the malted barley (required in Scotland) or rye, used to make the whiskey.
An Italian amaro made with saffron, anise, clove, gentian, orange peel and violet; 32% ABV.
A sweet syrup made from almonds, sugar, and rose water or orange flower water. Sometimes other nut derived syrups are referred to as orgeat. You can make this yourself! There's a few recipes, this one if from liquid Intelligence. Combine 660g very hot water with 200g nuts of your choice (almonds are traditional). Blend together at high speed, then strain through a fine strainer or cheescloth. Add salt if you'd like. Then combine 500g nut milk with 500g sugar, blend to combine. If the emulsion breaks, use a stick blender to quickly recombine (or shake hard before using). If you're up for it, add 1.75g Ticaloid 210s and 0.2g xanthan gum to stablize the emulsion. If you can't find Ticaloid, use a mixture of gum arabic and xanthan gum in a ratio of 9:1. This recipe doesn't use rose or orange flower water, if you'd like you can add small teaspoon of either.
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
A carbonated soft drink flavoured with ginger. A 'dry' variety is sold with the addition of mint.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Shake all, except ginger ale, with ice until chilled. Strain into a highball glass filled with ice. Top off with the ginger ale. Garnish with an orange zest. #shake #ontherocks
From Ascoli Piceno, Italy.