The Amaro & Bourbon Whiskey Maple Sour as featured on the Beautiful Booze blog. The familiar bitter flavours from Angostura are balanced with the citrus and maple syrup.
Creation of NY bartender Sam Ross (also responsible for the modern classic smokey, honey, whiskey cocktail, the Penicillin). The ideal aperitivo and super easy to make with 4 ingredients in equal parts.
The quintessential classic cocktail comprising of only 3 ingredients, rye whiskey, sweet vermouth (also known as Italian vermouth) and Angostura bitters. Experiment with different vermouth’s to make your perfect Manhattan.
The Jasmine’s pretty pink hue gives the illusion that it will be quite a sweet drink and the addition of Campari gives the impression it will be bitter but in fact it sits right in the middle. Not sweet, barely bitter and to be honest, leaves me underwhelmed.
A million and one different recipes exist for the classic El Presidente cocktail. Many omit the grenadine but if you use real grenadine then it is a welcomed addition. Second time round, I’d lower the vermouth and increase the sugar content with more orange liqueur and consider leaving the grenadine out.
Aperol is an Italian aperitif made from bitter orange, gentian root, rhubarb and cinchona bark (a key ingredient in tonic water). It displays much more subtle bitter flavours when compared to Campari, making this cocktail a great summer sipper.