Returned 16 result(s) for "Orange Bitters"; page 1 of 2.
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."
Contains:
Filed In:
The Amaro Manhattan substitutes your favorite Amaro (for us, Bully Boy or Averna during the holidays) for vermouth.
Notes:
Bright bourbon flavor, mild sweetness with a slight bitter finish
Contains:
We believe this recipe came from Dale Degroff as part of his The Craft Cocktail book, this was a fan submission that fit more of a fall/winter seasonal drink menu.
Notes:
Apple-forward flavor with a strong punch in the back, a lingering bitter and a very unsweet finish; granny smith apple-like
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.
Contains:
It's almost common sense to bring blueberries to a margarita, this recipe has been designed by many folks that have a handful of fresh bluerberries, we just substitute mezcal over tequila to get a nice smokey finish
Notes:
A lightly sweet blueberry with a tart sour finish that lingers with smoke
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.
Filed In:
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.
Contains:
A cocktail invented by Colin Nugent--what we need are more mezcal cocktails and this one brings some bitterness into the picture.
Contains:
Filed In:
The Gin Campari Sour makes a good valentine's day cocktail as it comes in pink, has a sour tart bite and a lingering bitter.
Notes:
Traditional sour flavor balanced against a lingering light bitter bite
Filed In:
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
Contains:
Filed In:
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 story goes that this cocktail was invented at NYC's Manhattan Club circa 1880. The drink, today, is pretty much identical (while the whiskey flavor profiles have no doubt changed in 100+ years). This has been in fashion, out of fashion, more times than bell bottoms.
Notes:
Mild sweetness with a musky rye flavor and a hint of fortified wine
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.
Filed In:
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.
Filed In:
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.
Contains:
