A dark rum distilled in Guyana, with a more heavy bodied molasses flavor and darker color. This is a rare variety of rum, if a recipe calls for demerara rum it may only be referring to a dark colored rum, not specifically a Guyanan rum.
A fruity, rich and sweet vermouth that dates back to 1786. Thought of as a sweet vermouth with added vanilla; great with whiskey. We treat this like sweet vermouth.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
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 sparkling wine produced from grapes grown in Champagne, France. The carbonation is due to secondary fermentation of the wine after it's bottled. For our purposes we treat this the same as Brut and Sparkling Wine.
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 the ingredients (except the champagne) over ice, then strain into a coupe. Top with the champagne. Garnish with an orange twist. #stir #straight
This drink is inspired by the Chicago Cocktail from the iconic New York speakeasy Milk & Honey, which is essentially a rum Manhattan. The splash of champagne acts more like a garnish, lightening up the drink a bit. -Alex Day