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The Fourth Regiment – a classic (ca. 1889) cocktail that uses a 1:1 ratio of whiskey and vermouth, and uses three dashes of three different bitters – orange bitters, celery bitters, and Peychaud's Bitters. [24] Metropolitan – similar to a brandy Manhattan, but with a 3-to-1 ratio of brandy to vermouth and a dash of simple syrup. [25]
The popularity of vermouth-heavy cocktails in America, often using twice as much vermouth as gin or whiskey, continued through the 1880s and 1890s. Although the amount of vermouth used in cocktail recipes had somewhat declined, it has recently been experiencing a rise as a favorite among a new breed of bartenders, [ 20 ] as a key ingredient in ...
Martini Bianco, an Italian vermouth. Vermouth is a fortified wine flavoured with aromatic herbs and spices ("aromatised" in the trade) using closely guarded recipes (trade secrets). Some of the herbs and spices used may include cardamom, cinnamon, marjoram, and chamomile. [15] Some vermouth is sweetened. Unsweetened or dry vermouth tends to be ...
Made with rye whiskey, sweet vermouth, cherry brandy, and absinthe. [22] Rusty nail Made by mixing Drambuie and Scotch whisky. Sazerac A local New Orleans variation of a cognac or whiskey cocktail, named for the Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient. [23]
Recipes are given for whiskey, brandy, Holland gin, and Old Tom gin. The whiskey old fashioned recipe specifies the following (with a jigger being 2 US fluid ounces or 59 millilitres): [23] Dissolve a small lump of sugar with a little water in a whiskey-glass; add two dashes Angostura bitters, a small piece ice, a piece lemon-peel, one jigger ...
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