Which classic cocktail consists of whisky, sweet vermouth and angostura bitters?
"found a new use for vermouth. Bartenders found that it was an ideal mixer for many cocktails, including the Martini (beginning in the 1860s) and the Manhattan (beginning around 1874). In addition, the popular Vermouth cocktail, first appearing in 1869, consisted of chilled vermouth and a twist of lemon peel with the occasional addition of small amounts of bitters or maraschino. 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"
"subject to considerable variation and innovation, and is often a way for the best bartenders to show off their creativity. Some shake the ingredients with ice in a cocktail shaker instead of stirring it, creating a froth on the surface of the drink. 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. A lemon peel may be used as garnish. Some add juice from the cherry jar or Maraschino liqueur"
"Pink Gin Pink Gin or Pink Plymouth is a cocktail made fashionable in England in the mid-19th century, consisting of Plymouth gin and a dash of Angostura bitters, a dark red bitters that makes the whole drink pinkish. Lemon rind is also commonly used as a garnish, with the citrus oils subtly complementing the flavour. Pink gin is widely thought to have been created by members of the Royal Navy. Plymouth gin is a 'sweet' gin, as opposed to London gin which is 'dry', and was added to Angostura bitters to make the consumption of Angostura bitters more enjoyable as"
"the Old Fashioned cocktail recipes from the cocktail recipes of the late 19th Century are mainly preparation method, the use of sugar and water in lieu of simple or gomme syrup, and the absence of additional liqueurs. These Old Fashioned cocktail recipes are literally for cocktails done the old-fashioned way. A book by David Embury published in 1948 provides a slight variation, specifying 12 parts American whiskey, 1 part simple syrup, 1-3 dashes Angostura bitters, a twist of lemon peel over the top, and serve garnished with the lemon peel. Two additional recipes from the 1900s vary in the precise"
"at the time. The recipe for the Old Fashioned in use at the Pendennis Club includes the basic cocktail components including sugar & water (in the form of simple syrup) and bitters–but with the Angostura brand required. In addition, fine Bourbon whisky is required and so also are one or more fruits: the recipe used at the Club since at least the 1930s calls for the use of an orange slice, cherry, and a lemon twist with the former two muddled in the simple syrup. One or more bartenders at the Pendennis Club have undisputedly created several other libations. The"
"or coupe glass, and served with an orange slice or twist. It may also be served with ice in an old fashioned glass. It has a rich flavour with a mild bitterness. Toronto (cocktail) The Toronto is a dry, rich, and mildly bitter cocktail consisting of Canadian whisky, Fernet-Branca, angostura bitters, and either sugar or simple syrup. An article in Gizmodo by Brent Rose describes it as the ""most popular legit cocktail that uses fernet"". It is named after the Canadian city of Toronto. It was first recorded as the ""Fernet Cocktail"" in Robert Vermeire's 1922 edition of ""Cocktails: How"
"Austria in profile. The exact formula is a closely guarded secret, with only one person knowing the whole recipe, passed hereditarily. Angostura bitters are extremely concentrated and may be an acquired taste; though 44.7% alcohol by volume, bitters are not normally ingested undiluted, but instead are used in small amounts as flavouring. Angostura bitters are a key ingredient in many cocktails. Originally used to help with upset stomachs of the soldiers in Simón Bolívar's army, it later became popular in soda water and was usually served with gin. The mix stuck in the form of a pink gin, and is"
"not in the classic recipe, bartenders sometimes add more flavour to the Mojito cocktail by sprinkling a few drops of Angostura bitters on top. Bitters can also be used in ""soft"" drinks; a common drink served in Australian and New Zealand pubs is lemon lime and bitters. In Malawi, bitters are added to a mix of crushed ice, ginger ale and Sprite to make a 'rock shandy'. ""Angostura Bitters Drink Guide"", a promotional booklet of 1908, was reprinted in 2008 with a new introduction by Ross Bolton. Among certain bartending communities (especially in Malaysia) shots of Angostura are taken as"
"Cedric Charles Dickens (great-grandson of Charles Dickens) records in ""Drinking With Dickens"" that a 'Burnt Pink Gin' consists of 1 tsp Angostura burnt by heating over a flame and then poured into ""a large tot dry gin"". Pink Gin Pink Gin or Pink Plymouth is a cocktail made fashionable in England in the mid-19th century, consisting of Plymouth gin and a dash of Angostura bitters, a dark red bitters that makes the whole drink pinkish. Lemon rind is also commonly used as a garnish, with the citrus oils subtly complementing the flavour. Pink gin is widely thought to have been"
"recipe was that of a simple cocktail. According to Peruvian researcher Guillermo Toro-Lira, ""it is assumed that it was a crude mix of pisco with lime juice and sugar, as was the whiskey sour of those days."" As the cocktail's recipe continued to evolve, the bar's registry shows that customers commented on the continuously improving taste of the drink. The modern Peruvian version of the recipe was developed by Mario Bruiget, a Peruvian from Chincha Alta who worked under the apprenticeship of Morris starting on July 16, 1924. Bruiget's recipe added the Angostura bitters and egg whites to the mix."
"Angostura bitters Angostura bitters () is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs and spices, by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or, less often, food. The bitters were first produced in the town of Angostura (now Ciudad Bolívar, Venezuela), hence the name, but do not contain angostura bark. The bottle is easily recognisable by its distinctive oversized label. 'Angostura' is Spanish for 'narrowing', the town of Angostura having been located at the first narrowing of the Orinoco River. The recipe was developed as a tonic by a German,"
"Lemon, lime and bitters Lemon, lime and bitters (LLB) is a mixed drink made with (clear) lemonade, lime cordial, and Angostura bitters. The lemonade is sometimes substituted with soda water or lemon squash. It was served as a non-alcoholic alternative to ""Pink Gin"" (gin mixed with Angostura bitters). It is often considered to be a non-alcoholic cocktail (or mocktail) due to its exceedingly low alcohol content, though some establishments consider it to be alcoholic and will not serve it without identification or proof of age. Lemon, Lime and Bitters is commonly consumed in Australia and New Zealand where it became"
"Martini (cocktail) The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. H. L. Mencken called the martini ""the only American invention as perfect as the sonnet"" and E. B. White called it ""the elixir of quietude"". By 1922 the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic"
"Toronto (cocktail) The Toronto is a dry, rich, and mildly bitter cocktail consisting of Canadian whisky, Fernet-Branca, angostura bitters, and either sugar or simple syrup. An article in Gizmodo by Brent Rose describes it as the ""most popular legit cocktail that uses fernet"". It is named after the Canadian city of Toronto. It was first recorded as the ""Fernet Cocktail"" in Robert Vermeire's 1922 edition of ""Cocktails: How to Mix Them"", in which he stated that the ""cocktail is much appreciated by the Canadians of Toronto"". Because the importation of alcoholic beverages to Ontario was banned as a result of"
"Roy can be made ""sweet"", ""dry"", or ""perfect"". The standard Rob Roy is the sweet version, made with sweet vermouth, so there is no need to specify a ""sweet"" Rob Roy when ordering. A ""dry"" Rob Roy is made by replacing the sweet vermouth with dry vermouth. A ""perfect"" Rob Roy is made with equal parts sweet and dry vermouth. The Rob Roy includes a ""dash"" of Angostura bitters (mostly for color) and is usually served in a cocktail glass and garnished with two maraschino cherries on a skewer (for the standard version) or a lemon twist (for the perfect"
"Prince of Wales (cocktail) Prince of Wales is a cocktail composed by Albert Edward, Prince of Wales, later to be King Edward VII. There are several variations of the cocktail, but what they usually have in common is champagne, angostura bitters on sugar, either rye whiskey or cognac, and a liqueur. Anonymous biography of King Edward, ""The Private Life of King Edward VII"", credits the drink to Prince himself. The cocktail consisted of ""a little rye whisky, crushed ice, a small square of pineapple, a dash of Angostura bitters, a piece of lemon peel, a few drops of Maraschino, a"
"Orange bitters Orange bitters is a form of bitters, a cocktail flavoring made from the peels of Seville oranges, cardamom, caraway seed, coriander and burnt sugar in an alcohol base. Orange bitters, which are not to be confused with standard Angostura bitters, are currently enjoying a resurgence among cocktail enthusiasts. For many years, it was difficult to find orange bitters in the United States and elsewhere. Because of this, some cocktail recipes which traditionally contained orange bitters may now exclude that ingredient. Renowned mixologist Gary Regan created Regan's Orange Bitters in the 1990s. Regan's are bottled and sold by the"
"is: Shake with lots of finely crushed ice and strain well into a chilled cocktail glass. Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon, if desired. Stir with ice, strain into a cocktail glass and serve garnished with a Maraschino cherry. Stir with ice, strain into a cocktail glass, twist lemon peel over the top and serve garnished with an olive, preferably one stuffed with any kind of nut. Embury also states that sherry is a nice substitute for vermouth. In an old-fashioned glass, add bitters to simple syrup and stir. Add"
"are claimed to be traceable back to Renaissance era pharmacopeia and traditions. By the 19th century, the British practice of adding herbal bitters (used as preventive medicines) to Canary wine had become immensely popular in the former American colonies. By 1806, American publications referenced the popularity of a new preparation termed ""cocktail"", which was described as a combination of “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters.” Of the commercial aromatic bitters that would emerge from this period, perhaps the most well known is Angostura bitters. In spite of its name, the preparation contains no"
"medicinal bark from the angostura tree; instead it is named after the town of Angostura, today's Ciudad Bolívar, in Venezuela. In 1824, German physician Dr. Johann Gottlieb Benjamin Siegert compounded a cure for sea sickness and stomach maladies, among other medicinal uses. Dr. Siegert subsequently formed the House of Angostura to sell the bitters to sailors. Another renowned aromatic bitters with 19th-century roots is Peychaud's Bitters, which were originally developed by apothecary Antoine Amédée Peychaud in New Orleans, Louisiana, and is most commonly associated with the Sazerac cocktail. A broadly popular style of bitters that emerged from the period is"
"martini has become a common and popular cocktail. Some purists maintain that, while it is a perfectly fine drink, it is not a true martini, which is traditionally made with gin. Vodka martini A vodka martini, also known as a vodkatini or kangaroo cocktail, is a cocktail made with vodka and vermouth, a variation of a martini. A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients are chilled, either by stirring or shaking, then strained and served ""straight up"" (without ice) in a chilled cocktail glass. The drink"
"invented a few years earlier in London, which has twice as much champagne as orange juice. The Poinsettia is cranberry juice with champagne (sometimes with vodka and/or Cointreau). The Soleil is made with pineapple juice. The Megmosa is a similar type of cocktail, composed of equal parts champagne and grapefruit juice. Mimosa (cocktail) A mimosa cocktail is composed of one part champagne (or other sparkling wine) and one part chilled citrus juice, usually orange juice unless otherwise specified. It is traditionally served in a tall champagne flute at brunch, at weddings, by the pint, or as part of first class"
"cinnamon, toasted coffee beans, saffron, mint, lemon leaves, mandarin leaves, thyme blossoms, and marjoram in a bottle. 'White Unsweetened Centerbe' is an ingredient in the forgotten (presumably French) Coup de Foudre ['Love Struck'] cocktail, included in the United Kingdom Bartenders Guild's '1700 Cocktails' (1934). Verbatim, the recipe is: 1/3 White Unsweetened Centerbe', 1/3 Red Curaçao, 1/3 Coates Plymouth Gin. Serve with a small piece of candied orange peel. 'Unsweetened' suggests that, at that time, a strictly medicinal version of Centerbe was available, perhaps similar to the homemade recipe above without the sugar syrup. Alternatively, many of the 18th century sweet"
"recipes are, to modern tastes, exceptionally sweet. So perhaps standard Centerbe was routinely sweetened to make it palatable. Bols and Grand Marnier both formerly made red curacaos. Coates, then owners of Plymouth Gin, subsidised the publication of 1700, and in return became the 'named' gin brand in almost all the recipes. <br> Centerbe Centerbe or Centerba (italian for """"one hundred herbs""""), is a liqueur made by aromatic herbs commonly found on Mount Majella. It is a typical abruzzese liquor in central Italy and it's made on a base of 70% alcohol. The liqueur comes in two strengths: strong and mild."
"Vodka martini A vodka martini, also known as a vodkatini or kangaroo cocktail, is a cocktail made with vodka and vermouth, a variation of a martini. A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients are chilled, either by stirring or shaking, then strained and served ""straight up"" (without ice) in a chilled cocktail glass. The drink may be garnished with an olive, a ""twist"" (a strip of lemon peel squeezed or twisted), capers, or cocktail onions (with the onion garnish specifically yielding a vodka Gibson). The vodka"
"class and English-speaking foreigners. The pisco sour underwent several changes until Mario Bruiget, a Peruvian bartender working at Morris' Bar, created the modern Peruvian recipe of the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix. In Chile, folklorist Oreste Plath attributed the invention of the drink to Elliot Stubb, an English steward of a ship named ""Sunshine"", who allegedly mixed Key lime juice, syrup, and ice cubes to create the cocktail in a bar, in 1872, in the port city of Iquique, which at that time was part of Peru."
"Hennchata The Hennchata is a cocktail consisting of Hennessy cognac and Mexican rice horchata agua fresca. It was invented by Vanessa Guizar in San Jose, California. The Hennchata consists of 4 oz horchata plus 1.5 oz (50 ml bottle) of Hennessy V.S. Jorgé Sanchez, owner of CHACHO’S was first to serve the Hennchata in a thick-walled, stemmed chavela glass with the bottle of cognac inverted in a plastic holder clipped to the rim; the brandy bottle empties itself as the level of horchata falls, making the drink more alcoholic as it is consumed. The drink was created by Vanessa Guizar"
"Mimosa (cocktail) A mimosa cocktail is composed of one part champagne (or other sparkling wine) and one part chilled citrus juice, usually orange juice unless otherwise specified. It is traditionally served in a tall champagne flute at brunch, at weddings, by the pint, or as part of first class service on some passenger railways and airlines. It is believed to have been invented at the Hôtel Ritz Paris by Frank Meier, in about 1925. It is probably named after the common name in Europe for the yellow flowers of ""Acacia dealbata"". The Buck's Fizz is a similar type of cocktail,"
"an international market research company found that in 2016 the Mojito was the most popular cocktail in Britain and France. Many hotels in Havana also add Angostura bitters to cut the sweetness of the Mojito; while icing sugar is often muddled with the mint leaves rather than cane sugar, and many establishments simply use sugar syrup to control sweetness. Many bars today in Havana use lemon juice rather than fresh lime. The ""Rose Mojito,"" which is a Mojito variation containing the rose-flavored spirit, Lanique, was first created at the Albert's Schloss bar in Manchester, England. A Mojito without alcohol is"
"Milan, and includes: Carpano Classico Vermuth, Carpano Bianco, Carpano Antica Formula and the original aperitive ""Punt e Mes"". Antonio Benedetto Carpano Antonio Benedetto Carpano (1764, Bioglio (Biella) - 1815, Turin) was an Italian distiller, famous for having invented Vermouth and consequently the apéritif. In 1786, Antonio Benedetto Carpano invented modern Vermouth in Turin, made from white wine added to an infusion of herbs and spices, in more than 30 varieties. It was sweetened with spirit, which he believed would be a more suitable beverage for ladies than the local red wines. Vermouth proved so popular that soon his shop was"
"and Bad Lauterberg locations merged within the common ""Schierker Feuerstein GmbH & Co. KG"", which continued to produce the liqueur in both facilities. Made according to the tightly guarded original recipe, Schierker Feuerstein is related to the following bitter drinks which are all based on the bitter herb, ""Artemisia"": Underberg and Jägermeister (Germany), Piołunówka (Poland), Fernet-Branca (Italy) and Gammel Dansk (Denmark). ""Artemisia"" is called wormwood in England. It kills most bacteria and worms in the gut. The company recommends that Schierker Feuerstein be kept on ice and served cold. It can also be an ingredient of different cocktails and long"
"orange bitters. There was a shortage of Angostura bitters in 2009; the company reported that this was caused primarily by a problem in their supply of bottles. There were incorrect rumours of a product recall, or that production of the bitters had stopped at the plant in Trinidad. The shortage was the subject of many news articles and blogs, particularly in the cocktail industry. Angostura bitters Angostura bitters () is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs and spices, by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or, less often,"
"Gunner (cocktail) A gunner is a cocktail served in more prominent clubs, bars, golf clubs, especially those popular with expats, in Hong Kong and other parts of the Far East and India formerly under British colonial rule. It consists of equal parts ginger beer (or lemonade) and ginger ale with a dash of Angostura bitters and sometimes a measure of lime cordial or lemon juice. It is regarded as a non-alcoholic drink, although Angostura bitters is 44.7% alcohol by volume. It is noted for its refreshing qualities, especially in warm weather. The gunner has been described as ""the only real"