853 found Showing cocktails with ingredient Orange bitters

From our sponsors

A Spontaneous Libation for your Consideration

Bolo

Posted by Cynario
1 oz Añejo rum, Bacardi 8
3⁄4 oz Martinique Rum, Clément VSOP
1 oz Pineapple juice
1⁄2 oz Lime juice
1⁄2 oz Passion fruit syrup
1⁄4 oz Honey syrup
1 ds Bitters, Angostura
Instructions

Shake with ice, strain into a hollowed out pineapple or a large snifter glass, and fill with crushed ice.

Notes

Martinique rhum could possibly be replaced by Jamaican rum, given that Martinique rum in historical recipes apparently was closer to Jamaican rum today.

History

The Luau in Beverly Hill's take on Don the Beachcomber's Pi-Yi

Curator rating
Not yet rated
Average rating
Not yet rated

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

  • 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
  • Chilcano de Maracuyá — Pisco, Bitters, Ginger ale, Passion fruit puree, Lime juice, Mint

Recent Discussion

  • Re Swiss martini, 6 days 15 hours 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, 6 days 21 hours ago danoman89 commented:

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

  • Re Not So Good, 1 week 1 day ago fmoehl commented:

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

  • Re The Sicilian Conquistador, 1 week 1 day ago Mixed up in Na… commented:

    Used Planteray dark rum. Didn’t have dell’Etna amaro, Lucano, or Abano; B.T. Parsons’s book, AMARO, described Nardini & Segesta as being light on orange notes; flipped a coin; used Nardini: delicious.

  • Re Don Draper's Bitter End, 1 week 3 days ago Shawn C commented:

    Good find on that early menu with the drink listed as "The bitter end of Don Draper." Yes, switching to a 90 proof bourbon would cut the heat and reduce the rye pepper as well (although Four Roses does have substantial rye in the blend, probably close to Bulleit Bourbon?) I could see deleting the orange liqueur to test the original recipe. Now I wonder if the ratios are correct or if something was reshuffled to add the orange. Was it a 3 oz or 2.75...or something else? Maybe 2 bourbon, 1/2 Averna, 1/2 Fernet Branca? Or 2 : 3/4 : 1/4?