853 found Showing cocktails with ingredient Orange bitters

From our sponsors

A Spontaneous Libation for your Consideration

Ti Punch

Posted by Zachary Pearson. Created by Traditional.
1 1⁄2 oz Rhum Agricole (Blanc/Unaged)
1 ds Cane syrup (to cover bottom of glass barely)
1 sli Lime (1/4 of a slice)
Instructions

In a rocks glass add cane syrup. Squeeze lime and express oils. Stir to combine. Add crushed ice to fill, top with rhum, and stir briefly. Let the drink stand for a minute, as the ice brings out complex flavors. Obviously, the better the rhum used, the better the drink will be.

History

Closely related to the Daiquiri and the Capirinha. Traditional to the French speaking islands of the Caribbean.

Curator rating
4 stars
Average rating
3.5 stars
(10 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

  • Smoke and Petals — Mezcal, Elderflower liqueur, Maraschino Liqueur, Grapefruit juice, Salt Solution
  • Swiss martini — Gin, Dry vermouth, Mount Rigi
  • Tigers Claw — Reposado Tequila, Coffee liqueur, Orange bitters, Pineapple juice, Lime juice, Cinnamon syrup, Mint, Orange
  • Boozy Mont Blanc — Irish whiskey, Coffee liqueur, Coffee, Heavy cream, Orange juice, Rich demerara syrup 2:1, Salt Solution, Nutmeg, Orange peel
  • I'm Mr.Pink — Gin, Lychee liqueur, Peychaud's Bitters, Tonic water, Lime juice, Agave syrup, Lime

Recent Discussion

  • Re The Riviera, 23 hours 48 minutes ago yarm commented:

    The bar's modern version of it minus the infusions found via online recipe flashcards circa 2022:
    1.5 gin
    .5 Maraschino
    .25 Campari
    .75 simple
    .75 lemon
    .5 Pineapple
    Egg white
    Delmonico
    Small mint leaf, three dots with orange bitters or filthy cherry juice

  • Re Don Draper's Bitter End, 1 week 1 day ago Shawn C commented:

    Tried my own take on the original Oyster Bar cocktail using their specified Four Roses Small Batch Bourbon (very nice, picked it up for this), chose Courvoisier VSOP (1 each), 2/3 Averna, 1/3 Fernet Branca, 1 dash Angostura, 1 dash Regan's Orange (since "bitters" was all that they said in the menu.) No orange liqueur as it wasn't called for. This is definitely a better balanced cocktail, still 78.3 proof before dilution and very much spirit forward. The saffron/menthol comes through, no odd orange taste, not too hot or peppery. Basically, tune the ratio of Averna to Fernet to your tastes.

  • Re Swiss martini, 2 weeks 1 day ago Shawn C commented:

    I am publishing this one as submitted. I liked the concept of using dry vermouth with the sweeter elderflower in Mount Rigi. However, I actually made it w/ 1.5 Bordiga Occitan gin, 3/4 Carpano dry vermouth, 3/4 Mount Rigi which hit the flavor intensity I wanted. I think that brings it a bit closer to a version of a "martini" than three equal parts which seems more like a reverse martini. I also stirred, because I didn't see any reason to shake this since it lacks citrus juice.

  • Re Chingon, 2 weeks 2 days ago danoman89 commented:

    Next time would probably riff with some mezcal and yellow or green chartreuse for benedictine

  • Re Not So Good, 2 weeks 3 days ago fmoehl commented:

    I added a q
    1/4 oz. Lime and used a Canvas 12y. ****