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963 found Showing cocktails with ingredient Orange peel

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Advanced Craft Cocktail Theory: Context

We’ve spent a long time in this series talking about how. How the basic building blocks of flavor combine in appealing ways. How to maximize or minimize aroma in a drink. How to change the texture of a cocktail and how those ingredients work. All of these things are quite important in order to make a craft cocktail, but are completely unhelpful in deciding when to make a craft cocktail, or what might be an appropriate drink to make in a particular situation. Gathering important information and utilizing it to narrow the available cocktail choices deals with context.

Utilizing context can be a powerful tool to reduce the number of possible cocktails from the infinite to the most appropriate one for the task at hand, even before ingredients on hand are considered. It is easiest to pass the infinite number of potential cocktails through progressively more severe filters and arrive at an appropriate drink. We will look at each of these filters in turn, and the end result will not only be better cocktails, but ones that fit their sense of place. To this end, we will discuss seasonal drinking, situational drinking, reading the needs and wants of your guests, and drinking locally.

Recent Additions

  • Island Manhattan — Bourbon, Dry vermouth, Orange Curaçao, Bitters, Maraschino cherry
  • Italian in NYC — Bourbon, Amaro Nonino, Orange bitters, Maraschino cherry
  • Blackout in NYC — Scotch, Sweet vermouth, Fernet Branca, Orange bitters
  • The Mysterious Affair — Cognac VSOP, Palo Cortado Sherry, Crème de Banane, White Crème de Cacao, Cassis, Crème de Menthe
  • Smokin' from Shootin' — Bourbon, Apple brandy, Cherry Liqueur, Scotch, Bitters, Brandied cherry

Recent Discussion

  • Re Leche del Diablo, 1 day 14 hours ago MikeLewis commented:

    I used Ancho Reyes Verde, Fee Brothers Aztec Chocolate Bitters and unsweetened oat milk. Turned out just fine, really good actually!

  • Re Fistuk's house, 1 day 14 hours ago jkm78 commented:

    I’m afraid I had only one of these exact ingredients (the apricot liqueur) but the peach and pistachio liqueurs I did made it work nonetheless

  • Re Bobby Burns, 1 day 23 hours ago bza commented:

    That ratio makes sense when using Carpano. However, I prefer a heavier pour of Benedictine with a lighter vermouth. 2 blended scotch, .75 dolin or cocchi, and .5 Benedictine with a lemon twist makes one of the best classics in the Manhattan variation repertoire imo. There's also a tradition of serving a shortbread cookie on the side.

  • Re Albiconi, 2 days 13 hours ago bkemp1984 commented:

    Second review that ingredients didn't merge well, but still liked it.

  • Re Bobby Burns, 3 days 3 hours ago Shawn C commented:

    This one could probably use an update since it isn't so much an "unknown" vs altered over its history from the very early Irish whiskey to Scotch with different ratios, etc. in Savoy. KC's given recipe is fairly close to modern examples, so an "altered" designation would work. Embury's 1948 version with Drambuie (vs. Benedictine) would merit its own entry as it is a fundamentally different drink.

    I have used 2 oz Scotch (16 yr Lagavulin), Carpano Antica (1 oz), and 1/4 oz Benedictine with a lemon peel for a modern version for both, with taste and adjustment for historical amounts (Benedictine.) Some use 2 oz generic Scotch, 3/4 oz sweet vermouth and 1/4 Benedictine.