A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
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.
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 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.
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.
Stir all ingredients, except the champagne, with ice. Strain into a chilled cocktail glass. Gently top with Champagne, ensuring that it floats on top of the cocktail. Drink the Champagne off the top first, then slide a cherry to the bottom of the glass. Down she goes.
“A cocktail celebrating the combination of skill, luck and physics.” -Dale DeGroff
NYT Book Of Cocktails
avg. 2.4 (12)
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