60 found Showing cocktails with ingredient Rosemary

From our sponsors

A Spontaneous Libation for your Consideration

Funny Duck

Created and posted by WalterPlatta.
1 1⁄2 oz Bourbon, Maker's Mark
3⁄4 oz Sweet vermouth, Martini & Rossi (maybe Cinzano.)
3⁄4 oz Bénédictine
1⁄3 oz Averna
1 ds Bitters, Angostura
Instructions

Stir all ingredients with ice and strain into chilled cocktail glass. Add a orange zest twist and serve.

Notes

Some classic ingredients and a touch of italian bitter in that original creation. In my country (Argentina) Monacal Liquor replace Benedictine.

Curator rating
Not yet rated
Average rating
4.5 stars
(32 ratings)

From the Knowledge Vault

Bourbon: What it is ... and isn't

This is the third 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.

Defining bourbon is complicated. It’s easiest to quote the relevant laws then talk about them, so let’s go to the official record, the Federal Standards of Identity for Whiskey, CFR 27 5.22 (b). Skip down if you don't care to wade through the laws.

(b) Class 2; whiskey. “Whiskey” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whiskey need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.

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, 5 days 10 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, 5 days 16 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 ago fmoehl commented:

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

  • Re The Sicilian Conquistador, 1 week 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 2 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?