Tag Archives: Angostura bitters

Income Tax Cocktail

This is a re-post.

1.5 oz Dry Gin
0.75 oz Dry Vermouth
0.75 oz Sweet Vermouth
0.50 oz Freshly Squeezed Orange Juice
2 Dashes Angostura Bitters

Add all ingredients to a mixing glass.
Stir with ice and strain into a coupe.
Garnish with an orange twist.

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Newton’s Special

By Lesley Jacobs Solmonson


2.25 oz Brandy
0.75 oz Orange Liqueur (Cointreau specified)
1 Dash Angostura Bitters

Add all ingredients to a mixing glass
Shake with ice and strain into a cocktail glass


Featured Glassware: New Cottage Amber by Villeroy & Boch


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Given that we have dubbed 2012 as The Year of the Doctor, it seems only fitting that we begin with a short preamble paying tribute to a scientist whose work has helped shape our concepts of Ye Olde Space-Time Continuum.  In considering the myriad of choices available to us – Einstein, Neils Bohr, Werner Heisenberg – we decided to travel a bit further back in time as it were, opting not for the scientists who “invented” time travel, but rather the man without whose theories none of these men could have created their own – the giant on whose shoulders the others stood, if you will.  The man of whom I speak is, of course, the inimitable Sir Isaac Newton.  Read More…

The Ruby Flip from Adam Elmegirab

1.25 oz Buffalo Trace Bourbon
1.25 oz Ruby Port
3 Dashes Dr. Heather Duncan’s Christmas Bitters
1 Whole egg
1 tsp Vanilla Syrup (see below)

Add all ingredients to mixing glass and dry shake (no ice) for five seconds
Fill with cubed ice and shake for a further 10 seconds
Strain into a goblet
Garnish with a grating of fresh nutmeg

Featured Glassware:  Bernadotte Claret by Villeroy & Boch


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“I have perfumed my bed with myrrh, aloes, and cinnamon.
Come, let us take our fill of love until the morning: let us solace ourselves with loves.”

- Proverbs 7:17-18


Even the Bible knows that spices get our lustful juices flowing – the above quote is only just one such example from the good book.   But what is it about roots, barks, pods, and seeds that produces aphrodisiac results?  The effect is the result of an inseparable one-two punch of smell and taste.  “Smell is the only sense that connects directly to [the] brain’s limbic system – the centre of taste, emotion, and memory,” write perfumer Mandy Aftel and chef Daniel Patterson in their book, Aroma.  We associate cinnamon, cloves, ginger, and allspice with the holidays – of cookies and of hot cider – and then there’s the old trick of simmering mulling spices on the stove if you’re trying to sell a house – the aroma awakening primal responses in potential buyers and leaving indelible marks on their psyches. Read More…

Mixology Monday LVIII: Holland Old Fashioned, Muddled

2 oz Bols Genever
1 tsp Sugar (Demerara preferred)
3 Dashes Orange Bitters
2 Fresh Ripe Sweet Cherries, pitted
2 Quarter Sections Fresh Ripe Tangerines, with peel
Splash of Club Soda
Rinse of Kübler Absinthe (optional)

In a thick bottomed glass, muddle together sugar, bitters, and fruit
Strain into a chilled rocks glass
Add genever and top with splash of soda
Give a short, gentle stir to combine
Garnish with a cherry and tangerine “flag”
Optional – Rinse the second glass with absinthe
Optional – add cube(s) of ice

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If you ask me – no one did, but I’m going to tell you anyway – this is the perfect modern cocktail.  Not only does it adhere to a traditional recipe, it’s full of market-fresh fruit prepared directly in the glass, and the base spirit is old and funky.  It’s this last point – the use of Genever here – that marks this as my submission for this month’s Mixology Monday, which is focused on niche spirits.  If you’re Dutch or Belgian, surely genever is as common place as Jack Daniels at a Tennessee barbeque, but it’s probably the most odd of all our ducks – and it’s perfect for this month’s MxMo theme.

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Cherry Blossom (Chicago Style)

2 oz Bols Genever
1 oz Fresh, Unsweetened Cherry Juice
2 Dashes Angostura Bitters

Add all ingredients to a mixing glass
Stir with ice and strain into a coupe
Garnish with a fresh cherry


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First things first.  I’m calling this drink “Chicago Style” because I pulled it from the Chicago Bartenders 1945 Bar Guide and not from the Savoy Cocktail Book, which offers a whole different libation – the more common version – with the same name.  Of course, then I went ahead and mucked around with the Chicago version, so maybe this one should actually be “Dutch Style”  or “Chicago Dutch” or – nah, it’s all getting too complicated.  I’ll leave it at “Chicago” and make my mea culpas below.

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