1016 found Showing cocktails with ingredient Orange peel

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A Spontaneous Libation for your Consideration

Planet Caravan

Created and posted by applejack.
1 1⁄2 oz Scotch, Aberlour 12
1⁄2 oz Cognac, Pierre Ferrand Ambre
1⁄4 oz Zirbenz Stone Pine Liqueur
1⁄4 oz Chamomile syrup
3 ds Bitters, Dr Adam Elmegirab’s Spanish Bitters
4 dr Bitters, Bitter End Moroccan Bitters
1 Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an orange swath.

Notes

For the chamomile syrup, make a strong brewed chamomile tea by adding chamomile buds to boiling water and seeping for 20 minutes at a 1 tsp chamomile to 1 oz water ratio. Strain tea, and sweeten at a 1:1 ratio of tea to sweetener. I typically use 3 parts cane sugar to 1 part honey for the sweetener component.

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(2 ratings)

From the Knowledge Vault

The Twelve Bottle Bar Book

I received an advance copy from the publisher of The Twelve Bottle Bar, a new book by the David Solmonson and Leslie Jacobs Solmonson, authors of the Twelve Bottle Bar blog. Let me first be up front about a few things. I had heard of the blog before the review copy of the book came my way, but I hadn’t looked at it in depth. Furthermore, this book is firmly geared toward the novice cocktail enthusiast, which I am definitely not.

One of the high points of this book is that is covers the bases of modern cocktail making thoroughly. Amidst sidebars about classic bar cons, witty apocrypha on the origins of Cognac, and classic mid-century vodka advertising slogans, there is a lot of high quality, reasonably well researched information about ice, barware and specific brands to buy in any given price range.

New cocktail enthusiasts are told in no uncertain terms what spirits they should buy, why they should buy the specific recommended brands, and roughly how much they’ll pay for them. This is incredibly useful information when starting out. It will help readers avoid spending money on spirits and mixers with few uses until they feel confident enough to explore the world of spirits more in depth.

I also admire the sections on non-alcoholic drinks, cider and beer cocktails, and etiquette for hosting parties and being a guest at one. I would have been thrilled with a more in depth treatment of the logistics and attitudes toward hosting a cocktail party, and it would give the novice more confidence to have friends over and put The Twelve Bottle Bar to good use.

Recent Additions

  • Grinder — Brandy, Coffee liqueur, Apricot liqueur, Allspice Dram, Bitters, Peach bitters, Orange peel
  • Stepwise Improvement — Pineapple rum, Campari, Sweet vermouth, Maraschino Liqueur, Absinthe, Orange peel
  • Flight of Fantasy — Fino sherry, Pear eau de vie, Dry vermouth, Apricot liqueur, Amaro Meletti, Orange peel, Brandied cherry
  • Atmospheric River — Brandy, Amontillado Sherry, Herbal liqueur, Orange Curaçao, Peychaud's Bitters, Orange peel
  • Amber Waves — Blended Scotch, Sweet vermouth, Drambuie, Bitters

Recent Discussion

  • Re Jungle Bird (Jason Alexander), 1 hour ago yarm commented:

    I've always known this as the Commando Bird dubbed after Jason's nickname of Tiki Commando due to his military service before bartending.
    https://cocktailvirgin.blogspot.com/2017/10/commando-bird.html

  • Re Side Eye, 1 day ago saltdodge commented:

    This is good, like a Black Manhattan with a little more complexity. Will make again.

  • Re Girolamo Sour, 4 days ago Shawn C commented:

    Curating to add archive reference for now dead link. Unclear from the image in the link if this uses Luxardo Bitter Bianco or Rosso. It looks like it would be Bianco to me, but I have not changed it yet. KC had a generic Luxardo Bitter, as well as the Luxardo Bitter Bianco. "Luxardo Bitter" alone referred to the Rosso, but it was not necessarily used that way by folks listing ingredients. I have changed the KC listing of Luxardo Bitter to Luxardo Bitter Rosso to differentiate from the Bianco which is altogether different in taste tests.

  • Re In Vida Veritas, 1 week ago stirred commented:

    Made with Stonebarn Nocino (60 proof) instead of Nux Alpina. Overall, I liked the blend of flavors, but it was too sweet for my palate. I think this had more to do with the Bénédictine. Will try it again with 1/4 oz. Bénédictine.

  • Re Inkwell, 1 week ago Shawn C commented:

    Curated to convert the link to a web archive link. Unfortunately, Gaz's site is defunct since his passing. [Note: when folks find dead links like this, let us know so that we can see if a web archive is available, or of we can find an alternative reference.]