February 1, 2022 By Bri Lucas in Blog Comments Off

New and Classic Cocktails to Make with Modifiers

In our most recent article, “Top Spirited Modifiers To Upgrade Your Cocktail Game,” we discussed modifiers—what they are, the origin and use—and we provided a list of top modifiers (or mixers) to add to your home bar in order to upgrade your cocktail game. If you haven’t read that article, we recommend starting there first. Here, we share several new and classic cocktails that you can make using those spirited modifiers. For most of the following cocktails, the base spirit of choice (whiskey or rum) should be selected according to your own desired flavor preference.

Rye whiskey (which is American made whiskey distilled from at least 51% rye grain and aged in new, charred oak barrels), was the main spirit used in many classic cocktails in pre-Prohibition America. After the repeal of Prohibition, the production of corn whiskey, which we know as Bourbon (American made whiskey distilled from at least 51% corn and aged in new, charred oak barrels), took over the rye market. Not only was Bourbon easier to make, but corn was a cheaper grain alternative. The American palate moved towards sweeter drinks, replacing the more spicy, dry rye whiskey in cocktails with the sweet and rich corn Bourbon flavor.

In the modern era, when ordering classic cocktails like the Manhattan and Old Fashioned, most people choose the more commonly known “Bourbon” base. Today, we have both American whiskey options from which to choose, based on our individual palates and preferences. A rye cocktail tends to be drier, whereas a bourbon cocktail tends to be sweeter.

In the rum world, there are different styles of aged and silver rums. Variations of rum depend on what type of cane the rum is distilled from, how long it is aged, as well as what kind of barrels are used for aging. For example, our First Run Rum (a demerara sugar-based rum aged for one year in new charred white American oak barrels) will lend bourbon-like vanilla and spice notes, creating a lighter bodied cocktail. Our Maple Cask Rum (where First Run Rum is aged a second time in a barrel that previously held Vermont maple syrup), will lend a fuller bodied, richer, charred oak flavor with subtle maple notes to your cocktail.

We often experiment with modifiers to create delicious cocktails using Mad River Distillers spirits. Here are our suggested new and classic cocktails recipes to try using spirited modifiers:

PERFECT MANHATTAN
This classic Manhattan cocktail, with sweet and dry vermouth, has a light body and fruity flavor.

Ingredients:
- 2 oz Mad River Revolution Rye or Bourbon
- 1/2 oz Carpano Sweet Vermouth
- 1/2 oz Dolin Dry Vermouth

Directions:
Add all ingredients to a mixing glass with lots of ice. Stir for about 15-30 seconds, or until well chilled. Strain contents into a Coupe or Martini glass. Garnish with a Lemon Peel or Cherry.

GREENPOINT
A NYC new-age riff on the Manhattan, with a split of sweet vermouth and herbal, honey-like flavored yellow chartreuse.

Ingredients:
- 2 oz Mad River Revolution Rye or Bourbon
- 1/2 oz Carpano Sweet Vermouth
- 1/2 oz Yellow Chartreuse
- Dash Angostura Bitters
- Dash Orange Bitters

Directions:
Add all ingredients to a mixing glass with lots of ice. Stir for about 15-30 seconds, or until well chilled. Strain contents into a Coupe or Martini glass. With a lemon peel, express the oil over the drink, and rub the lemon peel around rim of glass. Discard the lemon peel.

RED HOOK
Here’s another NYC Manhattan riff, this time adding dry cherry liqueur, Maraschino, which lends a light, fruity, and earthy component.

Ingredients:
- 2 oz Mad River Revolution Rye or Bourbon
- 1/2 oz Punt E Mes
- 1/2 oz Luxardo Maraschino

Directions:
Add all ingredients to a mixing glass with lots of ice. Stir for about 15-30 seconds, or until well chilled. Strain contents into Coupe or Martini glass. Garnish with a cherry.

FINAL WARD
A fun take on a whiskey sour cocktail created by Phil Ward, which adds herbal, cherry and earthy notes along with Green Chartreuse and Maraschino.

Ingredients:
- 3/4 oz Mad River Revolution Rye
- 3/4 oz Green Chartreuse
- 3/4 oz Luxardo Maraschino
- 3/4 oz Fresh Lemon Juice

Directions:
Add all ingredients to a shaker with lots of ice. Shake hard until frost appears on the shaker tin. Double strain contents into a Coupe or Martini glass.

LA LOUISIANE
A sweet Manhattan style cocktail using spiced Benedictine liqueur, a slight hint of anise to cut through the sweetness from the Absinthe, and bright, drying citrus notes from the Peychauds bitters to tie all the ingredients together.

Ingredients:
- 1 oz Mad River Revolution Rye or Bourbon
- 1 oz Carpano Sweet Vermouth
- 1 oz Benedictine
- 3 Dashes Peychauds Bitters
- Scant Barspoon of Absinthe

Directions:
Add all ingredients to a mixing glass with lots of ice. Stir for about 15-30 seconds, or until well chilled. Strain contents into a Coupe or Martini glass. Garnish with a cherry.

SAZERAC
A classic Old Fashioned cocktail created in New Orleans that popularized the use of Rye whiskey. A heavy pour of simple syrup balances out the spicy Rye whiskey. Absinthe and Peychauds are used to lighten up the sweet, spicy flavors with bright citrus and anise notes. The lemon zest gives a fresh, candied-like aroma.

Ingredients:
- 1/2 oz Absinthe
- 2 oz Revolution Rye Whiskey
- 3/4 oz Simple Syrup
- 5-8 Dashes Peychauds bitters

Directions:
Rinse a chilled rocks glass with 1/2 oz of Absinthe, then dump it out. Add remaining ingredients to a mixing glass with lots of ice. Stir for about 15-30 seconds or until well chilled. Strain contents into the Absinthe-rinsed glass. Express a lemon peel over the drink, then rub the lemon peel around the rim of the glass before discarding it.

PAPER PLANE
The new age classic of the whiskey sour has become a staple on craft cocktail menus because of its brightness, balance and bold flavors. Aperol and Amaro Nonino add bright orange, tart rhubarb and vanilla notes, as well as earthy bark and bitter spices notes. These ingredients add an explosion of flavors in the best way!

Ingredients:
- 3/4 oz Mad River Bourbon
- 3/4 oz Aperol
- 3/4 oz Amaro Nonino
- 3/4 oz Fresh Lemon Juice

Directions:
Add all ingredients to a shaker with lots of ice. Shake hard until frost appears on the shaker tin. Double strain the drink into a Coupe or Martini glass.

KINGSTON NEGRONI
The classic Negroni cocktail is like the Manhattan and Old Fashioned in that the base spirit is interchangeable. The use of sweet red vermouth and bitter orange Campari are the perfect components to balance and enhance any base spirit. In this case, we use aged Rum instead of gin for a more caramelized oak barrel influence on the drink.

Ingredients:
- 1 oz Mad River PX Rum
- 1 oz Carpano Antica Sweet Vermouth
- 1 oz Campari

Directions:
Add all ingredients to a mixing glass with ice. Stir a few times to incorporate ingredients. Strain contents over fresh ice in a rocks glass. Garnish with an orange peel/swath.

HEMINGWAY DAIQUIRI
Popularized by Ernest Hemingway, this cocktail is a drier, stronger take on the classic Daiquiri recipe. With dry, earthy, cherry notes of Maraschino and grapefruit juice, this is one zesty Daiquiri recipe.

Ingredients:
- 2oz Mad River Rum 44
- 1/2 oz Maraschino Liqueur
- 1/2 oz fresh grapefruit juice
- 1/2 oz lime juice

Directions:
Add all ingredients to a shaker. Shake without ice. Pour contents into a rocks glass filled with crushed ice. Garnish with a lime wheel and grapefruit peel.

MAD RIVER MAI TAI
A tiki rum concoction, this drink features citrus notes from the lime and Dry Curacao, as well as a sweet tropical note from Orgeat syrup, which is an almond-infused sugar syrup. Our Mai Tai recipe adds a fun tropical flavor with our Vanilla Rum, which is a Tahitian Vanilla-infused demerara sugar rum, as well as a floater of Maple Cask Rum on top. The mint garnish is crucial as a transportive aroma to any tropical destination!

Ingredients:
- 1 oz Mad River Vanilla Rum
- 3/4 oz Dry Curacao
- 3/4 oz Lime Juice
- 1/2 oz Orgeat
- 1/4 oz Simple Syrup (optional depending on sweetness level desired)
- 1 oz Mad River Maple Cask Rum (Float)

Directions:
Add all ingredients to a shaker and shake without ice. Pour contents over crushed ice into a rocks glass. Top with 1 oz of Maple Cask Rum. Garnish with a large sprig of Mint.

Now that you have a greater understanding of the benefits of spirited modifiers, we hope you find something new to try. However, don’t be afraid to get creative! With each cocktail, you can experiment by playing with the modifiers or base spirits to create new flavor combinations. You might just discover your new favorite cocktail that way!

Written by Maeghan Phillips & Edited by Brianne Lucas. Published on February 1, 2022

February 1, 2022 By Bri Lucas in Blog Comments Off

Valentine’s Day Cocktail Recipes

Who’s in the mood to shake things up for Valentine’s Day? If you raised your hand, then you’ve come to the right place. Our Massachusetts Market Manager, Maeghan Phillips, has created some truly charming (and tasty) cocktail creations to give you and your loved one all the warm-and-fuzzies this Valentine’s Day.

Here are 5 cupid-inspired cocktails you can make from home to celebrate the occasion:

HEARTSPARKS
Ingredients:
- 1.5 oz Maple Cask Rum
- 1/2 oz Benedictine
- 1/2 oz Banana Liqueur
- 1/2 oz Lemon Juice
- 1/4 oz Maple Syrup
- 2 dashes Angostura Bitters

Directions:
Combine all ingredients in a shaker with ice. Shake, then strain contents into a coupe glass and serve.

PX I MISS YOU
Ingredients:
- 2 oz PX Rum
- 1/2 oz Cardamom & Clove Syrup
- 2 dashes Rhubarb Bitters

Directions:
In a mixing glass, stir all ingredients with ice until well chilled. Strain contents over a large ice cube. Garnish with a clove-studded orange peel.

Adapted from a recipe by Neil Goldberg.

CHERRY BACI
Ingredients:
- 2 oz Revolution Rye
- 1/2 oz Creme de Cacao
- 1/2 oz Cherry Liqueur
- 1/2 oz Carpano Antica Sweet Vermouth

Directions:
In a mixing glass, stir all ingredients until well chilled. Strain contents into a coupe glass. Garnish with 2 cherries.

ESKIMO KISSES
Ingredients:
- 2.5 oz Bourbon Whiskey
- 1.5 oz Half & Half (or Oat Milk)
- 1/2 oz cane sugar syrup
- 10 fresh mint leaves

Directions:
Add mint to a shaker, and press with a muddler. Add remaining ingredients to the shaker, and shake with ice. Fine strain contents over crushed ice. Garnish with a mint sprig.

LA LA LOVE YOU
Ingredients:
- 2 oz Vanilla Rum
- 1.5 oz ChocoLat Delux
- 1/2 oz cane sugar syrup
- 2 strawberries

Directions:
Add strawberries to a shaker, and muddle them with sugar syrup. Add remaining ingredients to the shaker with ice. Fine strain contents into a large coupe glass. Garnish with a strawberry.

Ready to make something special? Get to it! We’d love to see your creations on social—be sure to tag us @madriverdistillers.

Recipe content by Maeghan Phillips. Cocktail photos by Brandon Phillips. Edited by Brianne Lucas and published on February 1, 2022.

Tropical Tuesday at Mule Bar

When you can't go to the tropics, we'll bring the tropics to you! Head over to Mule Bar between 5-9pm for Tropical Tuesday. You'll find Island inspired cocktails, rum tastings from Mad River Distillers, tacos and more. For event info, visit fb.me/e/18IY87fhZ.

Tropical Tuesday at Mule Bar

January 29, 2022 By Bri Lucas in Bourbon, Cocktails Comments Off

Soundtrack to Winter

Author: Mad River Distillers
Yield: 1 cocktail 1x

Print Recipe

Description

This cocktail has total winter vibes and will set the tone for your cold season with our Bourbon Whiskey, Carpano Antica, pomegranate juice and simple syrup.

Ingredients

Scale

1.25 oz Bourbon Whiskey
1 oz Carpano Antica
3/4 oz Pomegranate Juice
1/2 oz simple syrup
grapefruit peel for garnish

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Instructions

Add all ingredients to a shaker.
Add ice to the shaker, and shake for about 10 seconds.
Add a large ice cube to a rocks glass.
Strain contents over large ice cube.
Express a grapefruit peel over the glass and add as a garnish.

Featured Spirit

Bourbon

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January 17, 2022 By Bri Lucas in Blog Comments Off

Top Spirited Modifiers to Upgrade Your Cocktail Game

A “Modifier” is a term used in the mixology world to refer to an ingredient that is added to a base spirit. Modifiers give a cocktail a desired flavor or add layers of flavor to a final product. An “alcohol-based” or “spirited” modifier contains alcohol. Examples include fortified wines and liqueurs, which soften or enhance the base spirit, and add body and depth of flavor to a cocktail.

At Mad River Distillers, we often experiment with different modifiers to create delicious cocktails using our spirits, so we wanted to share the best spirit mixers that will upgrade your cocktail game when using a Mad River bourbon, rye or rum. Before we begin, a brief background on spirit modifiers may be helpful.

Pre-Prohibition cocktails are what we refer to as “Classic” cocktails, which typically used a variety of spirited modifiers. After Prohibition, a lot of modifiers became scarce as most of them were imported from Europe. The use of fruit juices, syrups, and sour mixes became the norm in cocktails, because not much else was available in the spirited modifier category. Unfortunately, this led to the overuse of prepackaged juices, sugary syrups, and powdered sugar mixes in poorly balanced, cloyingly sweet cocktails.

It wasn’t until the mid 1980’s that purists, historians, and craft cocktail bartenders started to uncover pre-prohibition cocktail recipes. Interest in the history, as well as a desire for better quality cocktails, led to an increase in demand for spirited modifiers in cocktails all over the United States. We refer to this time as the “Cocktail Renaissance or Revival.”

The category of spirited modifiers in cocktail programs has exploded in recent years. With global access to thousands of imported, classic and new age modifiers, and with the emergence of more local craft distilleries, there is an almost limitless number of new and classic cocktails you can mix up.

In this article, we’ll focus on the top modifiers—the ones we consider to be the most versatile and widely used within both “classic” and “new classic” cocktails.

VERMOUTH

Wine Enthusiast offers a great description of vermouths in their Bartender Basics: Why Is Vermouth in So Many Cocktails? article (Garret, 2020), but essentially, Vermouth is fortified, aromatized wine. Fortified means they add a strong neutral grain spirit to the wine. They are aromatized with ingredients such as herbs, spices, citrus peels, roots, and wormwood (a bittering agent) to add a complex balance of different flavors.

There are many different styles of vermouths produced. As you begin exploring new cocktails at home, you’ll notice that a large number of recipes call for one of the two most popular styles of vermouth, either sweet (red) or dry (white) vermouth.

Here are our top choices when it comes to vermouth modifiers in Mad River Distillers cocktails:

Dolin Dry
For a dry white vermouth, this is great in the Perfect Manhattan cocktail and is only slightly sweet with a bitter citrus base, bark, menthol and balsamic notes, along with almond and stone fruit fragrances (Dolin, 2019).

Carpano Antica
This sweet vermouth is used in the all-time classic stirred whiskey cocktail, the Manhattan, and in our favorite new class riff off of the Manhattan, the Greenpoint. Carpano has a vanilla taste with various notes of spice, citrus and dried fruits (Fratelli Branca Distillerie, 2017). It has a unique flavor that’s made it one of our favorite modifiers at Mad River Distillers.

Punt E Mes
Great in cocktails like the Red Hook, this sweet vermouth has an herbal aroma with a touch of bitter, and it works very well paired with sweeter base spirits, liqueurs and orange flavors (Fratelli Branca Distillerie, 2017b).

HERBAL/SPICED LIQUEURS

Herbal and spiced liqueurs are produced by distilling alcoholic extracts from a wide variety of herbs, spices or essential oils. The taste of the resulting liqueur, which can be quite unique, adds new flavors and depth to your base spirit.

Here are our top choices when it comes to herbal/spiced modifiers in Mad River Distillers cocktails:

Green Chartreuse
Otherwise known as Chartreuse Verte, this is a French liqueur made by Carthusian Monks since 1840. The recipe was passed down from an ancient herbal elixir recipe dating back to 1605. Made from 130 plants, flowers, bark, roots and spices, it is highly aromatic with a distinctive green color. The nose is herbal and peppery, and it has minty, pine and citrus flavors, with a bitter tea finish (Chartreuse, n.d.). It’s a flavorful and high proof liqueur used in some new classics like the Final Ward.

Yellow Chartreuse
Otherwise known as Chartreuse Jaune, this herbal liqueur is also made from 130 plants, flowers, bark, roots and spices. Yellow Chartreuse is a softer, lower proof version of Green Chartreuse, with a spicy nose of turmeric, citrus, anise, and floral notes. It has a distinct aroma and flavor of heather, yellow flowers and herbs, like (but paired down from) the intensity of Green Chartreuse. It’s a delicate modifier for its subtlety and softness used in a new classic cocktail, the Greenpoint (Chartreuse, n.d.-b).

Benedictine
This popular liqueur is made from a proprietary blend of 27 plants and spices. It is herbal and spicy on the nose, with the flavors of citrus, light honey, warm spices and almonds (Dom Liqueur, n.d.). Benedictine is a great modifier for cocktails like La Lousiane and the Vieux Carre.

Absinthe
Made by many different producers now, Absinthe originated in Switzerland, and has, up until recent years, been banned in most Western countries. This herbal liqueur has a distinct black licorice flavor, resulting from one of its primary ingredients—wormwood—along with anise and fennel. For some, it’s an acquired taste, but we think it is essential for cocktails like La Louisiane and the famous Sazerac as a modifier that plays a balancing act with sweet liqueurs and other cocktail ingredients. It is also very popular in Tiki style cocktails, too. A little goes a long way!

AMARO

Bittersweet in flavor, infused, and aromatized, Amaro liqueur typically has a brandy base. Originating in Italy, Amari (plural for Amaro) were traditionally made by families who produced wine, using the leftovers from the winemaking process to make their Amaro base of Grappa (Italian brandy). They were historically consumed to wake up the palate, aid in digestion, or simply as an afternoon “pick me up.” Like the herbal and spiced liqueurs above, Amari have flavors of herbs, spices and botanicals. However, they are usually sweetened with beet sugar and aged, and they also tend to have strong bitter components from the different barks and roots used to flavor it (such as Gentian, Quinine, and wormwood). With many different styles and brands of Amaro, the flavor of each one can vary greatly. Check out this article by Difford’s Guide (n.d.), which provides a great overview on the category.

Here are Mad River’s top recommendations for Amaro modifiers in cocktails:

Aperol
Known as an aperitif, meaning it is an alcoholic drink intended to stimulate your appetite, Aperol has a distinct bright orange and pinkish color and a bittersweet taste derived from the proprietary blend of oranges, herbs and roots (APEROL, 2021). The sweet flavors of vanilla and orange, blended with tart and bitter rhubarb and grapefruit notes, make it perfect in cocktails like the Paper Plane.

Campari
Another aperitif, Campari offers a similar appearance to Aperol, but with a darker red hue. The distinct flavor is the result of the bitters, herbs, aromatic plants, and fruit used to infuse the liqueur, the exact specifications of which are a tightly kept secret. The bitter orange taste of Campari makes it excellent in cocktails like a Kingston Negroni or Boulevardier (all riffs of the Negroni cocktail).

Amaro Nonino
Made with a proprietary blend of herbs in Northern Italy, Amaro Nonino offers a delicate balance of sweet and bitter. With the scent of orange and the taste of pepper, licorice, and cocoa (Amaro Nonino, 2022), it makes a great addition to a Paper Plane cocktail, and it is a deeper, bitter substitute for Campari or sweet vermouth in cocktail variations like the Black Manhattan (swapping a dark Amaro for a sweet vermouth). For an alternative that may be easier to find than Amaro Nonino, try Amaro Montenegro, another one of our favorites.

BITTERS

Similar to the elongated version, Amaro, Bitters are only used in small quantities such as a “dash” or “drop” in a cocktail. They are flavored with sharp, pungent flavors, usually very dry and bitter in flavor, and were historically used as a medicine to help aid digestion or to promote appetite. They are the “dash of seasoning” in many cocktails—most famously, the Old Fashioned cocktail, which ties together the flavors of a strong spirit like whiskey and sweet sugar.

Here are Mad River’s top recommendations for bitters to add to your cocktails:

Angostura Bitters
A popular addition to cocktails, these bitters are a staple item for any home bar. With a taste of herbs, fruits and spices that enhance the flavor of your cocktail, just a couple dashes of Angostura bitters work like a digestif to help settle the stomach while imbibing (ANGOSTURA® aromatic bitters, 2018).

Peychaud’s Bitters
These bitters are a must-have for making a Sazerac (the cocktail named after Sazerac Whiskey, which was used in the original recipe). The zesty grapefruit and anise flavor of Peychaud’s is created from distilled spirits infused with botanicals (Sazerac, n.d.). You’ll also use these bitters in other classics like the La Louisiane cocktails.

Regans Orange Bitters
Made with a base of alcohol, bitter orange extract and various herbs, Regans is a famous herbal orange bitter that was developed by Gary Regan, a cocktail authority well-known in the U.S.. It’s one of the more bitter of the orange bitters options, and it works quite well in a Greenpoint cocktail. There are many different styles and brands of orange bitters, and all are unique in their own way. Trying different brands is a fun way to experiment with new flavors!

FRUIT & INFUSED LIQUEURS

Mixing up a great cocktail involves a balance of flavors. Too bitter or too sweet, and the cocktail flavor will be hard to enjoy. Fruit and infused liqueurs are great at softening or enhancing your base spirit. Made from alcohol, fruit and added sugars, there are a wide variety of these typically sweet liqueurs to choose from.

Here are two fruit / infused liqueurs that Mad River Distillers recommends using as a modifier for cocktails:

Luxardo Maraschino
This is a clear liqueur made from marasca cherries. While it smells like marasca cherry with a roasted nuttiness, the flavor has hints of chocolate, vanilla and orange marmalade (Luxardo, 2021). Luxardo Maraschino is a great modifier that made two popular cocktail variations famous—the Hemingway Daiquiri and the Red Hook cocktail

Pierre Ferrand Dry Curacao
The recipe for this classic, sweet orange liqueur is considered a traditional French triple sec. Distilled from spices and peels of Curacao oranges, which are blended with brandy and Ferrand Cognac, this liqueur smells like candied orange and tastes of orange rind, vanilla and oak (Maison Ferrand, n.d.). It is a popular modifier in cocktails such as the Mai Tai and Margarita!

If you’re just starting to build your home bar, purchase one bottle recommendation within each of these basic modifier categories—Vermouth, Herbal/Spiced Liqueurs, Amaro, Bitters and Fruit & Infused Liqueurs. These recommendations will absolutely upgrade your cocktail game!

Stay tuned for our next article, which will include recipes for new and classic cocktails you can make using modifiers.

Written by Maeghan Phillips and Brianne Lucas. Published on January 17, 2022

REFERENCES
Garret, D. (2020, October 30). Bartender Basics: Why Is Vermouth in So Many Cocktails? Wine Enthusiast. Retrieved January 13, 2022, from https://www.winemag.com/2020/10/30/best-vermouth-cocktails-bartender/

Dolin. (2019, October 30). Discover the Vermouth Dry for your cocktails & drinks. Retrieved January 13, 2022, from https://www.dolin.fr/en/products/vermouth-dry/

Fratelli Branca Distillerie. (2017, February 10). Antica Formula: THE ONLY ANTIQUE JEWEL “ON THE ROCKS” | Carpano.com. Carpano. Retrieved January 13, 2022, from https://www.carpano.com/en/prodotto/antica-formula-2/?age-verified=78279094e3

Fratelli Branca Distillerie. (2017b, February 16). Punt e Mes: ONE POINT OF SWEETNESS AND HALF A POINT OF BITTERNESS. Carpano. Retrieved January 13, 2022, from https://www.carpano.com/en/prodotto/punt-e-mes-2/

Chartreuse. (n.d.). Green Chartreuse. Chartreuse Diffusion. Retrieved January 13, 2022, from https://www.chartreuse.fr/en/produit/green-chartreuse/

Chartreuse. (n.d.-b). Yellow Chartreuse. Chartreuse Diffusion. Retrieved January 13, 2022, from https://www.chartreuse.fr/en/produit/yellow-chartreuse/

Dom Liqueur. (n.d.). Dom Liqueur | Dom 1510 Liqueur. Benedictine. Retrieved January 13, 2022, from https://www.benedictinedom.com/our-liqueurs/benedictine-dom-liqueur/

Difford’s Guide. (n.d.). Amari. Retrieved January 13, 2022, from https://www.diffordsguide.com/beer-wine-spirits/category/1202/amari

A. (2021, July 23). Meet. Aperol. Retrieved January 13, 2022, from https://www.aperol.com/meet-aperol/

Amaro Nonino. (2022, January 10). Amaro Nonino Quintessentia®- the all natural Italian Amaro. Grappa Nonino. Retrieved January 13, 2022, from https://www.grappanonino.it/en/amaro-and-liqueurs/amaro-nonino-quintessentia/

Montenegro, A. (n.d.). The Revelation. Unearthing Pure Essence. Amaro Montenegro. Retrieved January 13, 2022, from https://www.amaromontenegro.com/en?nolangred=1#SecretRecipe

ANGOSTURA® aromatic bitters. (2018, March 21). Home. Angostura. Retrieved January 13, 2022, from https://angosturabitters.com

Sazerac. (n.d.). Peychaud’s. Retrieved January 13, 2022, from https://www.sazerac.com/our-brands/sazerac-brands/peychauds.html

Luxardo. (2021, May 12). Maraschino Originale. Retrieved January 13, 2022, from https://www.luxardo.it/liqueurs-and-distillates/maraschino-originale/

Maison Ferrand. (n.d.). Maison Ferrand | Ferrand Dry Curaçao. Retrieved January 13, 2022, from http://maisonferrand.com/en/content/pf-dry-curacao-1/

January 14, 2022 By Bri Lucas in Cooking & Baking Comments Off