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Orange bitters are commonly called for in older cocktail recipes. An early recipe for such bitters is in The English and Australian Cookery Book: [8] "Make your own bitters as follows, and we can vouch for their superiority. One ounce and a half of gentian-root, one ounce and a half of lemon-peel, one ounce and a half of orange-peel.
Angostura bitters (English: / æ ŋ ɡ ə ˈ s tj ʊər ə /) is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, [1] produced by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages, or less often, food.
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]
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Points to note include that this uses whiskey, without including it in the name; that it specifies either stirring and straining or building in the glass; it includes both half a lump of sugar and (sugar) syrup; and that it includes absinthe in addition to bitters. Proulx also gives a recipe for "Toddy–Old-fashioned", with only a lump of ...
Boker's Bitters was a brand of bitters manufactured by the L. J. Funke Company of New York City. [1] The ingredient is specified in nearly every cocktail that called for bitters in Jerry Thomas' 1862 book, How to Mix Drinks or The Bon Vivant's Companion. Among the ingredients were quassia, cardamom, and bitter orange peel. [citation needed]
† Sazerac recipe at International Bartenders Association The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans , named for the Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient. [ 1 ]
Orange bitters is a form of bitters, a cocktail flavoring made from such ingredients as the peels of Seville oranges, cardamom, caraway seed, coriander, anise, and burnt sugar in an alcohol base. Orange bitters, which are not to be confused with the standard Angostura aromatic bitters , are currently enjoying a resurgence among cocktail ...