4346 found Showing cocktails with ingredient Bitters

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A Spontaneous Libation for your Consideration

It

Posted by noksagt. Created by Chantal Tseng, Petworth Citizen & Reading Room, Washington D.C..
1 1⁄2 oz Aquavit
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lime juice
1⁄4 oz White Crème de Menthe
2 lf Sage (as garnish)
1 wdg Lime (as garnish)
Instructions

Shake, strain, Nick and Nora, garnish.

Curator rating
4 stars
Average rating
3.5 stars
(6 ratings)

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Acidity

Ward Eight A rye cocktail acidified with citrus.

The dividing line between a cocktail enthusiast and a craft cocktail aficionado is knowledge. Anyone can enjoy a cocktail, and with enough time spent at or behind a bar, attain a good enough working knowledge of brands and flavors of alcohol. Some of these people go on to create a new cocktail, usually starting with a common drink or ratio of spirits to other ingredients and tweaking them to make something pleasant.

Alas, this approach lacks repeatability in creating quality craft cocktails. Craft cocktails are not dump buckets for every neon colored, super sweet liqueur that your distributor is pushing. And they are not made to mask the flavor of alcohol, but to support and sustain it.

Combinations that should work based on the flavors of the components often fail to impress in the glass due to a lack of understanding of those same component's structural elements. Skilled mixologists construct cocktails from some basic building blocks: alcohol, sugar, acidity, and bitterness. A thorough understand of these primary elements can help craft cocktail designers make great drinks with a minimum of waste and trial and error.

Acidity

The cocktail dates back to the earliest parts of the 19th century. The original contained no acidic agents – just a simple mix of spirit, sugar, water, and bitters. But by 1862, Jerry Thomas had entire sections for Sours, Fixes, and Daisies, all of which featured acidity prominently. Certainly, the use of spirit-plus-acidity dates back to the 18th century Punch, which were spirit, water, lemon and sugar, with some other ingredients added for flavoring.

Recent Additions

  • Mon Mothma — Bourbon, Jamaican rum, Herbal liqueur, Dry vermouth, Crème de Cacao, Bitters
  • A Smiling Friend — Blanco tequila, Coffee liqueur, Pimm's No. 1 Cup, Pineapple juice, Ginger syrup
  • I Guess Time Just Makes Fools of Us All — Cachaça, Jamaican rum, Fernet Branca, Maple syrup, Lemon juice, Pineapple juice
  • Poke the Bear — Bourbon, Gin, Apricot liqueur, Allspice Dram, Peychaud's Bitters, Lime juice, Simple syrup, Orange peel
  • Santeria — Mezcal, Passion fruit liqueur, Pineapple juice, Lime juice, Simple syrup, Turmeric

Recent Discussion

  • Re Brother Hal, 1 hour 6 minutes ago jenandjuice commented:

    This was a really nice cocktail. The only change I made was halving the amount of lime juice as I don’t prefer drinks that are acid-forward.

  • Re The Fall of Man, 23 hours 50 minutes ago j@h65 commented:

    With 1oz of Unicum it’s going to be bitter..,and it is!
    There’s hints of the liqueurs which lighten the load, but it’s definitely not one for a Party 🎉

  • Re Prosecutor, 3 days ago yarm commented:

    Created by Josey Packard at Drink and named by Rachel Maddow. Some backstory as told by one of Josey's old co-workers: https://cocktailvirgin.blogspot.com/2013/10/prosecutor.html

  • Re Prosecutor, 4 days ago danoman89 commented:

    Better than the average whiskey sour

  • Re Broken English, 5 days ago danoman89 commented:

    Now that's the stuff