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At this point, you’ll start picking up more base root notes, and the liqueur will probably taste much more earthy and bitter.” No matter how blasted your palate is from drinking things like overproof rum or Fernet, your nose will never lie,” Tasch argues. Dairy-based liqueurs are a whole other story.
oz dry vermouth Orange bitters (optional) Garnish: Lemon twist or olive Technique: Stir with ice, strain into chilled glass 2. Old Fashioned 2 oz bourbon 1 sugar cube 2-3 dashes Angostura bitters Orange peel Technique: Muddle sugar with bitters, build, stir 3. Daiquiri 2 oz white rum 1 oz fresh lime juice 0.75
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