STIR all ingredients with ice and strain into chilled glass.
Orange zest twist (discarded) & Luxardo maraschino cherry
Ramazzotti Amaro takes the place of Angostura aromatic bitters and adds bitter-sweetness in this riff on a Dry Manhattan.
Adapted from a recipe created in 2013 by Phil Ward at Mayahuel, New York City, USA.
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Sazerac Cocktail (New Orleans style)
Ice glass and set to one side. Separately, in another glass stir other ingredients with ice. Discard ice in the now chilled set aside glass and rinse with absinthe (or Herbsaint)....
Port of Spain cocktail
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...
Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...
Bitters are alcoholic beverages prepared with herbs, spices, roots, fruits and peels infused in alcohol or glycerin. Popular ingredients include gentian, quinine and orange peel....
Amaro is both the Italian word for bitter and the name of a bittersweet style of liqueurs traditionally from Italy. Amari (the plural of amaro) are usually deep tawny brown in...
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