A classic cocktail from the namesake Burmese lounge, discovered in a book on bitters, a gift from friends. Subtly citrus. Delicious. 2 oz gin ¾ oz curacao or triple sec ½ oz lime (half lime) 1 dash Angostura bitters 1 dash orange bitters Combine in shaker over ice, and strain into cocktail glass.
Of course you must have a martini, always gin, never vodka. Most people use vermouth. If so, add just a splash of sweet–not dry–vermouth. Use the best quality gin you can afford, such Dry Fly. 2 oz gin 1-2 dashes orange bitters Combine in shaker over ice, and strain into cocktail glass. Serve ice cold, withContinue reading “martini”
A friend made this for me, with creme de violette. But it doesn’t really need it. Simplify! 1 ½ oz gin ½ oz Luxardo Maraschino ¾ oz lemon juice ½ oz simple syrup 2 dashes orange bitters Combine in a shaker over ice, and strain into a cocktail glass.
A sweeter view of the old fashioned. Similar to The Modern. 2 oz bourbon or whiskey ¼ oz luxardo maraschino 1 dash orange bitters 1 dash angostura bitters orange peel cherry Combine in shaker over ice, and strain into cocktail glass. Spritz orange peel over glass. Garnish with cherry.