851 found Showing cocktails with ingredient Orange bitters

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A Spontaneous Libation for your Consideration

Northern Lights (Christian Clark)

Posted by lesliec. Created by Christian Clark, Tosca Café, San Francisco.
2 oz Gin, St. George Terroir
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1 ds Absinthe, St. George
1 ds Orange bitters (Regan's in the original)
1 twst Lemon peel (expressed and discarded)
Instructions

Stir and strain into a cocktail glass. Twist a lemon peel over the top and discard the peel.

Notes

Works well with an 'assertive' gin.

History

"The Northern Lights is a slight variation of the Alaska cocktail inspired by the bold Douglas fir character of Terroir gin, which draws the imagination to the deep forests of the north. A touch of absinthe enhances the floral sweetness of the chartreuse, which vibrantly contrasts with the savory pine. Knock back a few of these and you'll swear you can see the Aurora Borealis."

Curator rating
5 stars
Average rating
4.5 stars
(20 ratings)

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.

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Recent Discussion

  • Re Louisiane and Maine, 19 hours ago danoman89 commented:

    Go easy on the absinthe or it will overwhelm

  • Re Songbird, 20 hours 22 minutes ago danoman89 commented:

    Really good though unfortunately just makes me want a Last Word

  • Re You're My Boy Blue, 21 hours ago danoman89 commented:

    Really quite lovely. Blueberries and lemon are perfect, and the elderflower really sinks right into the drink in a lovely way

  • Re Mid-Atlantic, 22 hours ago Biff Malibu commented:

    Need to dial down the Punt e Mes

  • Re Smoke, Nearby, 1 day ago Shawn C commented:

    It should be "each" but "brandied cherry" in the KC ingredients list had default units of oz. (The recipe says to put cherry on the bottom, and if the syrup was required it should be clearly stated and can be listed as "cherry syrup".) I have corrected the recipe, and updated the KC brandied cherry ingredient default unit to "each".