847 found Showing cocktails with ingredient Orange bitters

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A Spontaneous Libation for your Consideration

Southland

Created and posted by DistinguishedSpirits.
1 oz Rye, Wild Turkey 101
1 oz Mezcal, Del Maguey Vida (smoky)
1⁄2 oz Bénédictine
2 ds Bitters (vanilla bitters)
Instructions

Stir with ice. Strain into rocks glass over large ice. No garnish.

Notes

No garnish. Originally, this drink called for Chicory & Vanilla Bitters from Drunken Crane bitters, but other vanilla bitters will work as well.

History

A cocktail of Rye Whiskey, Smoky Mezcal, Benedictine Liqueur and Chicory & Vanilla Bitters made for the perfect drink to capture Los Angeles in a glass. That was the goal of the LA distillery, Greenbar Collective. The contest took place back in the spring of 2014 and was their goal was to find a drink that would be to LA what the Manhattan was to New York.

I really wanted something where you could taste the sunny, sandy, smoggy, glitzy, palm-lined, paved chaparral, suburban-sprawl, melting pot of the Los Angeles Metro Area—known to newscasters as The Southland. More importantly, I wanted to use all-booze ingredients that were shelf-stable. I originally tried it with other bitters, but then a friend of mine, Michael Crane, gave me a sample of his newly minted Chicory & Vanilla bitters, which took it to the next level because they really helped punch up the Benedictine.

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From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Alcohol

Now we get down to the important part of craft cocktail making. In our previous installments, we described the role that acidity, sugar and bitterness play in balancing and harmonizing a cocktail. Each component can work either separately, or in various combinations to produce something worth drinking.

While it is possible to make a cocktail without bitters or acid or sweetness, it is impossible to make a cocktail without alcohol. It is the canvas for every other flavor in a drink. Most craft cocktail creators think about alcohol for its flavor rather than its physiological effects ... and alcohol has many. So consider this your fair warning – there’s going to be more chemistry and genetics from here on out. Don’t worry, it’s all good stuff.

First, we need some definitions. From a chemical standpoint, an “alcohol” is simply a compound with a hydroxyl group (-OH) bonded to a carbon atom. Lots of things that you wouldn’t want to ingest are technically alcohols, including methanol (or wood alcohol, which causes blindness and death), cetyl alcohol (used in shampoo and lotions), and geraniol, which smells like roses, but is probably unpleasant to taste.

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Recent Discussion

  • Re Midnight Diplomat, 1 day ago Thompson70 commented:

    Beautiful play on a Vieux Carré. The added Cynar, at the expense of sweet vermouth, adds an earthy, bittersweet depth. Used cherry wood for the smoke and really enjoyed that.

  • Re Ginger Sidecar, 2 days ago lcwareham commented:

    Good, but a little sweet. Try 1 oz cognac and 1 1/4 ginger

  • Re Shinkansenspotter, 2 days ago KateGrossman commented:

    This is great. Be sure to stir with ice to dilute sufficiently. Boozy but also light and soft.

  • Re The Royal Family, 2 days ago Biff Malibu commented:

    Very important to keep an eye on the "Reposado". . .I used a Blanco, and it was not the best choice. A slightly softer Tequila would have been a better move on my part.

  • Re Somnambulist, 2 days ago flickerdart commented:

    Made with Mr. Black Coffee Liqueur and Five Farms Irish Cream. All I can say is: yes.