17 found Showing cocktails with ingredient Citrus vodka

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A Spontaneous Libation for your Consideration

Penalty Payment

Created and posted by Aviation__1952.
1 1⁄2 oz Gin, Bombay (Bombay Bramble)
3⁄4 oz Warm spice liqueur, Sukkah Hill Besamim
3⁄4 oz Falernum, Velvet Falernum
2 ds Orange bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Can't never get away without an IRS penalty payment, even when doing the right thing.

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From the Knowledge Vault

On the ’Rack

The Curious History of an Early Spirit

It went like this, but wasn’t. Some four thousand years ago in Mespotamia, the perfumers at the court of King Zimrilim created a technique to separate the essential oils of precious woods and flowers from the woods and flowers themselves in order to embalm their dead. Originally, this probably involved soaking flower petals in warm water and capturing the fragrant oils that rose to the surface. What they called this method is lost, but other cultures refined their work into the art and science now known as distillation.

Many ancient scientists ran up against this phenomenon. In the fourth century BCE, Aristotle realized that seawater could be made drinkable by distillation, and that the process could be applied to wine and other liquids, though there is no record of his actually distilling wine. To the ancient Egyptians, Romans and Greeks, distillation must have seemed like magic, and their knowledge was guarded from unknowing eyes.

A major advancement in distilling came between the 3rd and 4th century CE with the invention of the alembic (from the Greek ambix – a cup, typically made of glass) by Zosimos of Panopolis, an Egyptian. Having two vessels, one with the liquid to be distilled and one to catch condensed vapors with a tube running between them gave much more control and finesse to this delicate process. With a few modifications, this device is now known as a pot still.

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Recent Discussion

  • Re B.C.M., 1 day ago Brooks.todd@gm… commented:

    Used cherry bark vanilla bitter cube instead of plum bitter! Great!

  • Re Mayor's Lament, 2 days ago noksagt commented:

    Thanks for pointing that out. I think it is very likely that Fred's version lacked the orange bitters (his tasting notes are congruent with his two-version recipe). I know the one I made lacked them, so made it again. Delicious.

  • Re Sacred Kiss (Improved), 3 days ago Shawn C commented:

    Curated ingredients to match those in Ginny Landt's recipe (generic mezcal and maraschino, and Bitter Truth Violet.) I had to rework the KC Bitter Truth ingredient for their violet liqueur as it was not working--changed to fit the same form as other creme de violette brands. Note that the Crafted Pour link might not work, it was giving a message about the content being hidden; however a Google search will locate it and pull the page up properly--even though the URL is *exactly* the same as in the KC link. I even did a copy/paste/save in the recipe just in case something was missing, but when I click it in KC or enter it directly in the browser, I get the same message about it being hidden.

  • Re Mayor's Lament, 4 days ago Shawn C commented:

    This recipe has an omission, but that is traced back to the reference link at Frederic Yarm's excellent site. The 3 dashes of Regan's Orange Bitters in the book reference was omitted in the listing--although it is a 50/50 guess whether the version Yarm made actually had this (or not) and it was inadvertently left off the ingredient list. I will likely curate this to list the book reference and update accordingly.

  • Re Intercept, 4 days ago Mixin In Ansley commented:

    Tasty, wished I had read the note and backed off the punt e mes a tad. I miss the jammyness ofnthe classic carpano.