A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
A deep orange flavored French amaro made with bitter and sweet oranges, anise, cinchona, clove and gentian with an ABV of 40%.
A Swiss aperitif flavored with gentian roots; 15% ABV. Pablo Picasso depicted a bottle in his collage 'Verre et bouteille de Suze'.
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 known as pimento dram, this is an allspice berry flavored liqueur; from the pimento tree. You can make your own! Here is a recipe from Serious Eats: Measure out 1/2 cup whole allspice berries, then crush them in a mortar and pestle or grinder. Place the crushed allspice in a sealable glass jar with 1 cup rum, steep for 4 days, shaking daily. On day 5, add 1 broken cinnamon stick. Let steep for 7 more days, after 12 total days of steeping, strain out the solids through a cheesecloth. Make a syrup by combining 1 1/2 cup water and 2/3 cup brown sugar, heat until it dissolves then add it to the alcholoic mix. Let rest for an additional day, and enjoy!
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
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).
Combine the rye, China-China, Suze, vermouth, and allspice dram in a mixing glass filled with ice. Stir until chilled and strain into a double oldfashioned glass over a large ice cube. Garnish with the lemon twist and orange twist. #stir #ontherocks