1003 found Showing cocktails with ingredient Orange peel

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A Spontaneous Libation for your Consideration

Islavardier

Created and posted by Pink Boi.
2⁄3 oz Islay Scotch, Laphroaig 10
2⁄3 oz Sweet vermouth, Carpano Punt e Mes
2⁄3 oz Averna
1 bsp Herbal liqueur, Chartreuse
1 twst Orange peel (as garnish)
Instructions

Build all ingredients in an old fashioned glass. Stir with ice and garnish with an orange twist.

Notes

The punt e mes is necessary in this due to its added bitterness. The drink doesn’t quite work with most other sweet vermouths.

History

Created by Alex Vowles for the cocktail competition “The Perfect Blend”.

Curator rating
5 stars
Average rating
4.5 stars
(30 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

  • Ain't A SWO That You Know — Gin, Pamplemousse Rose, Sambuca, Lemon bitters, Pomegranate juice
  • SWO Kidd — Whiskey, Pacharan, Suze, Bitters, Lime juice, Sea salt
  • Margargaritia — Reposado Tequila, Orange bitters, Lime juice, Agave syrup
  • Sailor's Tattoo — Spiced Rum, Sweet vermouth, Cynar, Orange bitters, Lime juice
  • A Glass of Awesome — Bourbon, Maraschino Liqueur, Sweet vermouth, Bitters, Orange bitters, Sugar cube, Cherry, Orange juice, Orange peel

Recent Discussion

  • Re Rome with a View, 1 hour 51 minutes ago Mixed up in Na… commented:

    We poured fat measures of the Campari, vermouth, & lime juice and a skinny measure of the simple syrup along with a scant two oz. of the seltzer. The drink is delicious, a taste of summer here in October.

  • Re Maloney No. 2, 2 hours 46 minutes ago meltingUpwards commented:

    Didn’t have 100 proof on hand. Metric shows 1 cl and 1/4 oz closer to .75 cl. (incorrect conversion?)
    I put 1 cl of Maraschino and for the others 5/3/2 cl (1oz Cocchi) and still too sweet. Maybe add bitters? I had 2 olives.

  • Re The D'Almeida, 3 days ago biotsrama commented:

    Bumped up mezcal to 1.5 oz and cassis to 0.5 oz. Like a fruity mezcal Negroni

  • Re Ginger Turmeric Margarita, 5 days ago drinkingandthinking commented:

    More subtle than you might imagine. Turmeric was a bit faint so I upped it to 3/4. Very nice on the back of the throat.

  • Re The Book Deal, 6 days ago jlp_nyc commented:

    Very delicious: darkly bitter yet smooth and balanced; not overly sweet, with notes of cherry, vanilla, caramel, baking spice (used Evan Williams bonded) and chocolate plus a wisp of menthol from the Fernet. Would def make again.