Tag Archives: orange bitters

Floridian

Floridian

Floridian
1 ½ ozs. dry vermouth
½ oz. Forbidden Fruit
1 teaspoon Falernum
2 ozs. grapefruit juice
2 dashes orange bitters
1 slice lime
Shake […] well with ice. Strain over large ice cube in prechilled old-fashioned glass. Garnish with lime slice.

For this recipe I used Noilly Prat dry vermouth, homemade Forbidden Fruit (current version is a pomello honey liqueur mixed equal parts with triple sec, but I’m still working on it), homemade Falernum (Kaiser Penguin’s recipe), and Bitter Truth orange bitters.

Very refreshing! Also pretty mild – I figure it comes in somewhere around 10% – so I can see it being pretty easy to toss these back all afternoon.

I haven’t seen this drink in any other book I’ve checked. It turns up a few places online. It’s possible this is a variation on the Floridita Margarita – replace the vermouth with tequila and there’s a certain resemblance.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.

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Vermouth Maraschino

Vermouth Maraschino

Vermouth Maraschino
2 ozs. dry vermouth
½ oz. maraschino liqueur
½ oz. lemon juice
2 dashes orange bitters
1 maraschino cherry
Shake […] well with ice. Strain over large ice cube in prechilled old-fashioned glass. Garnish with cherry.

For this recipe I used Noilly Prat vermouth, Luxardo maraschino, and Victoria Spirits Twisted & Bitter orange bitters. I garnished it with a homemade brandied cherry.

This was quite good. A little bit on the sour side, but in a good way. The vermouth dominates, so this isn’t one for the haters, but it’d be a good starter vermouth drink for those just beginning to acquire a taste.

This cocktail doesn’t show up in any of my other books. The only recipe I can find online is at CocktailDB, and it’s identical except it is served in cocktail glass instead. It’s a pretty classic cocktail style, though, like a Casino but with vermouth in place of the gin.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.