More on Cocktails

If  you recall in an earlier post, What is a Cocktail? I stated that in order to have a cocktail you should have 3 basic parts.

1. Base Spirit (Whiskey, Gin, Vodka, etc.)

2. A Modifier (Vermouth, Bitters even fruit juices, tonics or sodas)

3. An Enhancer (Bitters again work here along with a twist or other garnish)

So today I would like to focus on modifiers and enhancers

Bitters - A bitters is traditionally an alcoholic preparation flavored with botanical matter (herbs, roots, bark and/or fruit) such that the end result is characterized by a bitter or bittersweet flavor. Numerous longstanding brands of bitters were originally developed as patent medicines, but are now sold as digestifs and cocktail flavorings.

Campari -  Campari is an alcoholic liqueur, considered an apéritif (20.5%, 21%, 24%, 25%, or 28.5% ABV, depending on the country in which it is sold), obtained from the infusion of herbs and fruit (including chinotto and cascarilla) in alcohol and water. It is a bitter characterised by its dark red colour.

Vermouth - Vermouth is an aromatized wine, a type of fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, spices). The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif, with fashionable cafes in Turin serving it to guests around the clock.[2] However, in the late 1800s it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date, such as the Martini, the Manhattan and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative white wine in cooking.

The Professor


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