847 found Showing cocktails with ingredient Orange bitters

From our sponsors

A Spontaneous Libation for your Consideration

Beijinho

Created and posted by Craig E.
2 oz Cachaça
1⁄2 oz Strega
1⁄4 oz Crème de Menthe, Tempus Fugit
3 ds Peychaud's Bitters
1 rinse Absinthe
1 twst Lemon peel (as garnish)
Instructions

Prepare cooled coupe with an absinthe rinse. Stir; strain; up; garnish.

History

"Blues from a Gun" was the starting point but wound up venturing into different territory.

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)

From the Knowledge Vault

Making Bourbon

This is the fourth in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

This is really pretty simple. A distiller buys grains off the commodity market: corn, wheat, rye, whatever their recipe demands. They also buy malted barley from a supplier; none of the large Bourbon distillers grow their own grains or malt their own barley. Each grain is milled into meal, which takes specialized equipment for each grain, then everything is cooked together, with the addition of each grain happening at a different temperature. Starch to sugar conversion is allowed to take place (due to the enzymes in the malted barley), then fermentation is started, typically with a secret yeast strain. After this, everything is dumped into a column still, where a first distillation happens. This liquid (at about 80 proof) is pumped into a doubler still where a second distillation takes it to between 110 and 150 proof. The spent grain, historically fed to pigs is removed from the still and a portion of it is used to “sour” the next batch of grain, ensuring proper pH for yeast growth.

Recent Additions

  • The Lazarus Project — Gin, Aromatized wine, Curaçao, Absinthe, Lemon juice, Lime juice, Lime peel
  • Ranch Water — Blanco tequila, Sparkling water, Lime juice, Lime
  • Bitter Brulee — Cynar, Aromatized wine, Vanilla liqueur, Rum, Apricot liqueur, Bitters, Salt
  • Oaxacan Carajillo Old Fashioned — Reposado Tequila, Mezcal, Coffee liqueur, Licor 43, Bitters
  • Swiss Myth — Gin, Orange liqueur, Aromatized wine, Elderflower liqueur, Absinthe, Orange bitters, Lemon juice, Egg white, Lemon peel

Recent Discussion

  • Re Campfire Sour, 2 days ago hypoxic_ commented:

    Its got promise, but agree that the Sfumato dominates a bit too much. Maybe try using less and more of everything else.

  • Re Atta Girl, 2 days ago drinkingandthinking commented:

    This was a "whoa!" after first swallow. I used Cocchi di Torino which probably did a lot to change it, but my grenadine was made with pomegranate syrup so it was a bit tannic and I think that balanced it out a bit. It was good nevertheless.

  • Re Asylum, 2 days ago drinkingandthinking commented:

    This is interesting, but I made it 1 1/2 gin, 3/4 herbsaint, 1 bsp grenadine and dash of orange bitters. Otherwise I found it basically a licorice martini. My approach softens it, but I wonder if old tom would work better.

  • Re The Mary Pickford, 3 days ago drinkingandthinking commented:

    This is actually pretty great if you up the maraschino to 1/4 and 1/2 grenadine if you use tart homemade grenadine (made mine with pomegranate syrup).

  • Re Fault Line, 4 days ago Shawn C commented:

    I agree with the previous comment that this drink is a masterpiece, and my wife thought it was great too. I just got the carrot eau-de-vie and this is the first thing I tried it in. All of the components work well together, and somehow the small quantity of carrot essence is more pronounced than I though it would be. It seems to round out the cynar in some way.