Mixed drinks.....

[osodecanela]

I don't drink a whole lot. I'm a creature of habit and most of the time if I'm in the mood for something with alcohol in it, it's a single malt (Cardhu, Dalwhinnie, Balvenie, MacCallan). However, with ogam goading me a little bit (not that be knows it) with tales of classic cocktails of he 40's and earlier, I've gotten curious. Add to this, we've had an enormous and well stocked liquor cabinet for next to forever, should a guest have a hankering for something. I've recently augmented things with a couple of different bitters, decided its high time I tried something to drink

So, at the moment I'm enjoying a satsuma margarita, sans salt.

1 oz anejo tequila
1/2 oz citronge
Juice of 2 small satsuma mandarins
A dash of orange bitters
A dash of sugar (or stevia)

My husband is sipping a small bit of Pisa liquor. It's an almond pistachio and hazelnut liquor imported from Italy. And yes the bottle leans to one side. So does the glass. I'll post a shot of them mañana.

Comments

[ogam.livejournal.com]

Three cheers for cocktail archaeology, the stealth avocation!

I always have to stifle a laugh when it comes to pronouncing "Citronge"—it seems no one, even out in the West Texas border town of El Paso knows whether to pronounce it in English (SIT-runj), French (see-TRONZH) or Spanish (see-TRONG-he). I've heard all three so far (and since it's Mexican, and tequila-based, I vote for "see-TRONG-he").

[osodecanela.livejournal.com]

You heard me favor the French, when we spoke a while back. Somehow, "see-TRONG-hey", just didn't sound right, even though I suspect you're correct.

However, I am still going to call our California sparkling wine, champagne, despite that we are not in the Champagne region of France.