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Amaro is flavoured with several (sometimes several dozen) herbs and roots. Some producers list their ingredients in detail on the bottle label. Herbs used for flavouring may include any of the following: gentian, angelica, cardoon, cinchona (china), lemon balm (melissa), lemon verbena (cedrina), juniper, anise, fennel, zedoary, ginger, mint, thyme, sage, bay laurel, citrus peels, liquorice ...
A bitters (plural also bitters) is traditionally an alcoholic preparation flavored with botanical matter for a bitter or bittersweet flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines , but now are sold as digestifs , sometimes with herbal properties, and as cocktail flavorings.
Neutral spirits are used in the production of several spirit drinks, such as blended whisky, cut brandy, most gins, some liqueurs and some bitters. As a consumer product, it is generally mixed with other beverages, either to create drinks like alcoholic punch or Jello shots or to substitute for other spirits, such as vodka or rum, in cocktails ...
Sweetened with fruit juice and natural sugars like stevia and monk fruit, Perfy drinks come in the “blood sugar-friendly” flavors Dr. Perfy, Fruit Punch, Tropical Citrus and Blood Orange Yuzu.
Angostura is the classic bitters, but orange bitters or Peychaud's Bitters may be used. Some make their own bitters and syrups, substitute comparable digestifs in place of vermouth, specialize in local or rare whiskeys, or use other exotic ingredients. [7] A lemon peel may be used as garnish.
The Trinidad sour is an unusual cocktail in that Angostura bitters comprise the base spirit of the drink rather than simply as a flavoring. In this drink, the bitters are supplemented by orgeat syrup, rye whiskey, and fresh lemon juice. In Hong Kong, Angostura bitters is included in the local Gunner cocktail.
Cinchona based liqueurs are very popular in Italy under the generic name of China (pronounced Kee-nah), the Italian name of cinchona. They also were popular in the US before Prohibition, where calisaya was the generic name of any cinchona based liqueur or bitters and was used as an ingredient or bitter in several cocktail recipes.
The taste of gentian liqueur has an element of bitterness that comes from the gentian root, of which the primary characteristics are "a dusty earthiness, dry floral notes, and vegetal character", according to Jérôme Corneille, production director of Salers gentian aperitif. [5]