A classic that was once great, then horrible and now great again. sometime during the 20th century, I imagine as a result of prohibition, curacao lost it's way. Once more bitter and made with actual bitter orange peels from the Curacao island, it became a sugary artificial orange flavored mess. The fine folks at Pierre Ferrand made that all better, and now we can enjoy great cocktails like the Pegu Club again!
1 1/2 ounces Gin (I like navy strength)
3/4 ounces Pierre Ferrand Dry Curacao Anciene Method
1 tsp lime juice
1 dash orange bitters
1 dash angosura bitters
Showing posts with label Orange Bitters. Show all posts
Showing posts with label Orange Bitters. Show all posts
Saturday, April 21, 2012
Monday, November 28, 2011
Zanzibar Cocktail
This one is from the savoy. I balanced this to make it slightly more gin forward because I like a little more bite in my drink. A great one though. Make sure that YOUR VERMOUTH IS FRESH!!!
3/4 ounce Gin
1 1/4 ounce french vermouth (Dolin)
1/2 ounce fresh lemon juice
3 dashes orange bitters
1 dash of simple syrup
Shake and Strain.
3/4 ounce Gin
1 1/4 ounce french vermouth (Dolin)
1/2 ounce fresh lemon juice
3 dashes orange bitters
1 dash of simple syrup
Shake and Strain.
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