Copper-orange color. Knockout, endlessly complex perfume of orange blossom, cinnamon Red Hots, clove, ginger and mint. A silky, umami-like texture is utterly seamless and smooth. Hints of griotte cherry, orange zest, fynbos and tree bark are lifted by a strong spicy character. Wonderfully complex, moderately sweet and long, with a finishing note of bitter orange giving the finish a drier quality and great refreshment value. I bet you can't drink just one glass. In partnership with Danish mixologist Lars-Erik Schmidt, Adi Badenhorst reinvented an old South African product that disappeared in about 1910. Serve it on its own over ice with a slice of lemon, or with club soda. It's also remarkably versatile in cocktails. (ST)
Attention, fans of cocktail history: this “lost ingredient” seen in many Golden Age cocktail recipes is now available in the U.S. Look for a tawny hue and bracing scent that suggests bitter orange or grapefruit peel. The flavor is bitter at the outset, rounding to oxidized notes of dried fig and dried apricot and finishing with drying bitter orange. Note: this is a quinquina—a type of aperitif wine, typically made with chichona bark (which contains quinine) for bitterness—not a vermouth. Mix it for a taste of the past (try an Oom Paul: equal parts Caperitif and Calvados, plus a dash of Angostura bitters). (KN)
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