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A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
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 variety of sherry characterized by being darker than fino but lighter than oloroso. It starts as a fino, fortified to approximately 13.5% alcohol with a cap of flor yeast limiting its exposure to the air, however becomes an amontillado when the flor fails to develop adequately or is killed by additional fortification. Without the layer of flor, amontillado must then be fortified to approximately 17.5% alcohol to slow oxidation. The drink is slowly exposed to oxygen through porous American or Canadian oak casks, gaining a darker colour and richer flavour. It is named after the Montilla region of Spanin where it originated in the 18th century, however the name is also used commercially as a simple measure of color to label any sherry lying between a fino and an oloroso.
A French orange-flavored liqueur made from a blend of cognac, bitter orange essence and sugar. It is used in common cocktails like the Cosmopolitan, Sidecar, Sangria and others.
A sweet dessert sherry made by adding a sweetener to Oloroso sherry or by blending Oloroso with Pedro Ximénez.
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 ingredients with ice. Strain into a chilled coupe. Express the lemon twist over the drink, then discard. #stir #straight