Returned 10 result(s) for "Orange Bitters"; page 1 of 1.
The concept of the 50/50 was to go into the opposite direction of a "dry martini", which is to use less dry vermouth. So, to make your martini less dry you had more dry vermouth to counter your dry gin. Yet, this still isn't sweet.
Notes:
Vermouth forward blast of flavor, very spirit forward and "boozy."
Filed In:
Fruit brandy's have been popular for years, but usually they play a subtle role in a cocktail. The apricot sour plays a central role in this beverage.
Notes:
Starts sweet, ends off-dry and has a lovely mouth feel; well balanced and tasty.
The Brooklyn is like a standard manhattan in recipe design, but created more dry by using a dry vermouth instead; Not too unlike how a dry martini and standard martini are cousins. Over the years the manhattan dominated the scene and the Brooklyn died away.
Notes:
A dry forward flavor with a subtle rye to add a mild sweetness, the maraschino liqueur is quite muted but ties the flavors together.
This is no doubt an Irish version of a manhattan that would work well for your next St. Patrick's Day party if you've got an audience that appreciates a manhattan.
Notes:
Lots of orange/citrus notes with a hint bitterness and sweet with a light fortified wine, but very little aggressive whiskey-forward flavor.
A cocktail invented by Colin Nugent--what we need are more mezcal cocktails and this one brings some bitterness into the picture.
One historical theory behind the Martini is that it was all born out of a modified Martinez cocktail in California during the 1800s gold rush. A variation on this theory involves a miner on their way to Martinez California requesting a drink and the Martini was born.
Notes:
Potent gin botanical attack, fortified wine and an off-dry finish
Another neighborhood cocktail with rye, that riff's off the manhattan and all those other manhattan variations, this cocktail brings "green" in the form of chartreuse
Notes:
Nice smooth rye flavor with a nuanced herbal sweetness and only a mild / slight vermouth finish.
The Martinez was either the father to the Martini, a cousin to the Martini, a variation, or just a drink created around the same time period. Both the Martini and the Martinez were born between 1860 and 1870 as vermouth became more popular in the United States.
Notes:
Stong potent start mixed with orange and subtle juniper with a mid-palate and finish that lingers bitter, tart and powerful.
The mimosa was said to be invented by Frank Meier in 1925. It's said to be named after the yellow flower by the same name common in Europe.
Notes:
A light and refreshing dry champagne and citrus experience.
This cocktail is designed by San Francisco bartender Jon Santer who apparently loves spirit-forward spicy rye cocktails because this will hit you like a... revolver.
Notes:
Spirit forward, coffee with a blast of rye whiskey right up in your face.
Scrappy's Orange Bitters