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Xocolatl Mole™ Bitters
Hopped Grapefruit Bitters
‘Elemakule Tiki® Bitters
Boston Bittahs™
Burlesque Bitters™
Burlesque Bitters Launch
Hellfire Habanero Shrub
Orange Cream Citrate
Orchard Street™ Celery Shrub
Scarborough Bitters
Transatlantic Modern Aromatic Bitters
Buckspice Gingersnap Bitters
New England Spiced Cranberry
Крупнік (Krupnik) Herbal Honey Bitters
Winter Melon Bitters
Legacy Flavors
Donn’s Tinc
Speed Craft
Cocktail Syrups
Tonic Syrup
Bitter Lemon Soda Syrup
Cordial Lime
Grenadine
Grapefruit Cream Soda Syrup
Passionfruit Nectar Soda Syrup
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1682
May 3, 2014 |
Troy Buchanan
Print Recipe
1682
This apertif-style cocktail was created by Matty Durgin of the Green Russell in Denver, CO.
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Method
Stirred
Style
Up Drinks
Servings
Ingredients
1.5
oz
Dry Curaçao
Pierre Ferrand
1
oz
Bonal Gentiane Quina
.5
oz
Blanc Vermouth
Dolin
1
long dash
Bittermens New England Spiced Cranberry
Method
Stirred
Style
Up Drinks
Servings
Ingredients
1.5
oz
Dry Curaçao
Pierre Ferrand
1
oz
Bonal Gentiane Quina
.5
oz
Blanc Vermouth
Dolin
1
long dash
Bittermens New England Spiced Cranberry
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Combine all of the ingredients in a mixing glass and add cracked ice. Long stir. Serve up in a chilled coupe with a discarded orange twist.
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Posted in:
« The Greenhouse
Jane Russell »
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