100 Best Martinis - Mixed Drinks

42 rates

Pour all ingredients into a cocktail shaker. Shake well, strain into a cocktail/martini glass, and serve.

10 rates

stir ingredients and strain into a frosted cocktail glass. Garnish with a twist of lemon, and serve.

7 rates

In a mixing glass half-filled with ice cubes, combine the gin and creme de menthe. Stir well. Strain into a cocktail gla.

78 rates

Combine all ingredients in a cocktail shaker with/without ice. Shake well, strain into a cocktail glass, and serve.

19 rates

Pour each of the above into a tall bar glass. Shake with ice, pour into a cocktail or martini glass, and serve.

26 rates

Poor all ingredients into a shaker. Shake well and strain into a Martini glass.

9 rates

1. Place an ice cube and a small amount of water in a cocktail glass. Place in freezer for 2 - 3 minutes. 2. Fill a.

29 rates

Pour ingredients into shaker filled with ice then pour into martini glass.

22 rates

Shake ingredients with ice and strain into a chilled martini glass. Garnish with a piece of a slice of toast.

9 rates

Stir well with ice. Strain into a prechilled cocktail glass. Very pleasant with an onion stuffed olive. Some bartenders .

1 rates

Properly chill 1 cocktail glass. In mixing glass with ice, pour gin and absinthe, and stir. In your cocktail glass, roll.

1 rates

Shake ingredients together with a few ice cubes and serve straight up with a twist of lemon in a cocktail glass.

2 rates

Mix in a martini glass.

2 rates

Add ingredients to a cocktail shaker shaker half-filled with ice cubes. Shake well. Strain into cocktail glass, and serv.

0 rates

Pour the vanilla vodka, Calvados brandy and dry vermouth into a cocktail shaker half-filled with ice cubes. Shake well, .

1 rates

Mix all ingredients together in a large pitcher with ice. Stir 50 times to properly dilute the drink and remove ice. Cov.

0 rates

Muddle the fresh mango in the bottom of a mixing glass and add all other ingredients. Shake well with ice and strain int.

0 rates

Pour vodka and Amontillado sherry over ice cubes in a mixing glass. Stir well, and strain into a chilled cocktail glass.

0 rates

Shake with cracked ice and strain into a chilled cocktail glass. Garnish with a strawberry.

6 rates

Stir and strain into a frosted cocktail glass. Serve with a green olive.

3 rates

Serve in a chilled glass garnished with a lime and maraschino cherry.

1 rates

Shake all ingredients with ice in a cocktail shaker. Strain into a martini cocktail glass, and serve.

2 rates

Add ice cubes to shaker. Add vodka. Add peach schnapps. Add peach nectar. Shake. Strain into glass. Add lemon twist.(pee.

0 rates

Take a shaker filled with ice. Add 2 oz smirnoff vodka, 3 dashes of schnapps, a wee splash of black zambuca and shake we.

1 rates

Pour Black Haus into a cocktail shaker with ice. Add Smirnoff raspberry twist vodka and white creme de cacao. Shake, and.

7 rates

Add all ingredients to a cocktail shaker half-filled with ice cubes. Shake well and strain into a chilled martini or coc.

0 rates

Combine the Absolut Mandrin vodka, Tanqueray gin, Tuaca citrus liqueur, Grand Marnier orange liqueur and orange juice in.

1 rates

Pour the Stoli vanilla vodka and creme de cacao into a cocktail shaker half-filled with cracked ice. Shake well, and str.

0 rates

Pour ingredients over ice. Shake gently. Strain into cocktail glass.

4 rates

Combine in shaker. Shake vigorously. Strain into cocktail glass.

4 rates

Add Black Haus blackberry schnapps and Smirnoff raspberry twist vodka to a cocktail shaker, with ice. Shake and strain i.

1 rates

Shake well with ice and strain into martini glass. Add cherry.

3 rates

Shake with ice and strain into a cocktail glass. Garnish with a twist of lemon.

1 rates

Pour the Grey Goose vodka and Hpnotiq liqueur into a cocktail shaker 1/4 filled with ice cubes. Shake well and pour into.

2 rates

Pour the vodka, curacao and angostura into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a.

4 rates

Pour the gin, Chambord raspberry liqueur and blue curacao into a chilled cocktail glass. Stir, and serve.

1 rates

Place all ingredients in a cocktail shaker 3/4 filled with ice cubes. Shake vigorously and strain into a cocktail glass.

0 rates

Stir well over ice cubes and strain into a chilled cocktail glass. Garnish with a kiwi slice, and serve.

9 rates

Pour the gin and white creme de menthe into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a .

0 rates

Combine the sugar and cocoa powder in a saucer. Dampen the outside rim of a chilled cocktail glass by rubbing the orange.

1 rates

Mix contents in a martini shaker with ice and serve in a chilled martini glass.

0 rates

Stir gin and champagne gently in a mixing glass half-filled with ice cubes. Strain into a cocktail glass, garnish with t.

3 rates

Stir with cracked ice and strain into a chilled cocktail glass. Garnish with a black olive, and serve.

1 rates

Pour both ingredients into a cocktail glass, stir, and serve.

4 rates

Pour the vodka, butterscotch schnapps and creme de cacao into a cocktail shaker half-filled with ice cubes. Shake well, .

76 rates

Pour the gin, Dubonnet, Angostura bitters and Pernod into a cocktail shaker half-filled with cracked ice. Shake well, an.

2 rates

Garnish with jalapeno pepper.

0 rates

Pour the vodka, red wine, dark rum and orange bitters into a cocktail shaker half-filled with cracked ice. Shake well, a.

2 rates

Pour the vodka and Campari into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled co.

20 rates

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake firmly and pour into a cocktail glass. Ser.

2 rates

Shake ingredients over ice. Pour into glass.

0 rates

Pour the Stoli Kafya (a coffee-flavored vodka) into a cocktail glass. Top with champagne and stir gently. Garnish with a.

1 rates

Combine the vanilla vodka, toffee liqueur and Aftershock cinnamon schnapps in a cocktail shaker half-filled with ice cub.

1 rates

3 rates

Fill mixing glass with ingredients, stir and pour into chilled martini glass. Add Hershey's Kiss or Godiva Chocolate Liq.

1 rates

Fill two cocktail glasses with ice water, set aside. Fill a cocktail shaker with ice, add vanilla vodka, creme de cacao.

1 rates

Chill cocktail glass. Mix Vodka, Godiva, and Vanilla Schnapps. Stir, do not shake. Place single cherry with ste.

3 rates

Mix vanilla vodka and chocolate liqueur in shaker filled with ice. Strain into either wine glass or martini glass. Garni.

2 rates

While chilling a cocktail glass, shake vodka, creme de cacao, and milk. Pour into the chilled cocktail glass over 1/2 ch.

0 rates

Chill vodka and creme de cacao. Pour into chilled glass. Garnish with chocolate kiss and fresh raspberry.

2 rates

Pour ingredients into shaker filled with ice, then pour into chilled martini glass. Garnish with chocolate stick and min.

3 rates

Build ingredients in a champagne flute, and serve.

1 rates

Pour the gin, dry vermouth and peppermint schnapps into a cocktail shaker half-filled with cracked ice. Shake well, and .

1 rates

Pour the gin, vermouth and orange juice into a cocktail shaker half-filled with cracked ice. Shake well, and strain into.

1 rates

Combine ingredients with ice in a mixing glass and stir to chill. Strain into a chilled martini glass, garnish with flam.

1 rates

Combine the Absolut Citron, Triple sec and juice of 1/3 lemon (

3/4 oz juice) in a cocktail shaker half-filled with ice .

6 rates

Pour all ingredients into a cocktail shaker half-filled with cracked ice. Shake well and strain into a chilled cocktail .

7 rates

Pour Bacardi Coco, Kahlua and brown creme de cacao into a mixing glass. Shake, and strain into a cocktail/martini glass.

0 rates

Pour all ingredients into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktail.

0 rates

Pour both ingredients into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktai.

0 rates

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a chilled cocktail g.

0 rates

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and se.

17 rates

Pour all ingredients in mixing glass half filled with ice, shake and strain into chilled martini glass.

1 rates

Add vodka and DeKuyper Sour Apple Pucker to an ice-filled cocktail or martini shaker. Splash enough cranberry juice to g.

21 rates

Shake ingredients together with cracked ice in a cocktail shaker. Strain into a chilled cocktail glass. Garnish with a l.

3 rates

Pour both ingredients into a cocktail shaker half-filled with cracked ice. Shake well. Strain into a chilled sugar-rimme.

1 rates

Pour all ingredients into a shaker cup. Add ice last. Stir ingredients (do not shake unless asked to). Strain into a chi.

0 rates

Shake ingredients with cracked ice in a cocktail shaker. Strain into a chilled cocktail glass, garnish with an olive, an.

0 rates

Stir ingredients together well in a mixing glass half-filled with cracked ice. Strain into a chilled cocktail glass, and.

0 rates

Stir all ingredients together in a mixing glass half-filled with cracked ice. Strain into a chilled cocktail glass, and .

0 rates

Pour both ingredients into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktai.

2 rates

Dip a toothpick into dry vermouth. Pour the gin into a cocktail/martini glass and stir it with the toothpick.

0 rates

Shake ingredients with cracked ice and strain into a chilled cocktail glass. Garnish with fresh blackberries, and serve.

1 rates

Mix. Pretend it's a martini. Plastic glasses are the best for this beast.

0 rates

Put all ingredients into a shaker, except olives, and shake until shaker is frosted. Pour into cocktail glass, add olive.

1 rates

Use mixing glass with ice pour gin and splash of olive juice from the jar or fruit tray. Shake or stir does not matter. .

19 rates

Pour all ingredients into a cocktail shaker half-filled with cracked ice. Shake well. Strain into a chilled cocktail gla.

2 rates

Pour all ingredients into a cocktail shaker half-filled with cracked ice. Shake well. Strain into a chilled cocktail gla.

0 rates

Shake the Absolut vodka, Kahlua coffee liqueur, espresso coffee and chocolate topping with ice and strain into a chilled.

2 rates

Pour the vermouth into a cocktail glass. Swirl it around until the glass is coated. Pour out excess vermouth. Place the .

2 rates

Shake the gin and olive brine with crushed ice and strain into a cocktail glass. Rub the rib with a wedge of lemon and d.

1 rates

Combine all three ingredients together in a cocktail shaker half-filled with ice cubes. Shake well, strain into a cockta.

1 rates

Stir ingredients over ice cubes in a chilled cocktail glass rimmed with Scotch whisky. Garnish with a twist of lemon, an.

0 rates

Shake ingredients with cracked ice in a cocktail shaker. Strain into a chilled cocktail glass. Garnish with an almond-st.

3 rates

Combine all ingredients in a cocktail shaker half-filled with ice cubes. Shake until very chilled, serve immediately.

0 rates

Stir with cracked ice in a shaker and pour into a chilled cocktail glass. Twist a lemon zest over the drink and float th.

0 rates

Stir with cracked ice in a shaker and pour into a chilled cocktail glass. Twist a lemon zest over the drink and float th.

3 rates

Brew espresso fresh. Pour into a cocktail shaker half-filled with ice cubes and add other ingredients. Shake well, strai.

0 rates

Shake all ingredients together in a cocktail shaker half-filled with ice cubes. Double-strain into a cocktail or martini.

0 rates

Pour all ingredients into a mixing glass half-filled with cracked ice. Stir well. Strain into a chilled cocktail glass, .

Refine results

Top 10 Cocktails

Cocktail mit olive

Sponsor Logos

Back Cover

Most-Read Reviews (Last 5 Years)

2013-04-15 - KEF LS50 Loudspeakers
2014-12-01 - Sonus Faber Olympica III Loudspeakers
2012-08-01 - KEF R500 Loudspeakers
2011-02-01 - Bowers & Wilkins 803 Diamond Loudspeakers
2014-12-15 - KEF Reference 1 Loudspeakers
2010-10-01 - Bowers & Wilkins CM5 Loudspeakers
2011-03-01 - Hegel Music Systems H20 Stereo Amplifier
2013-09-01 - Tannoy Definition DC10A Loudspeakers
2012-03-01 - Monitor Audio Gold GX100 Loudspeakers
2011-09-15 - Paradigm Atom Monitor v.7 Loudspeakers

Most-Read Reviews (Last 365 Days)

2017-04-01 - KEF Reference 3 Loudspeakers
2017-04-15 - MartinLogan Masterpiece Classic ESL 9 Loudspeakers
2017-03-01 - Audio Research Foundation LS28 Preamplifier
2017-01-01 - Hegel Music Systems Mohican CD Player
2016-12-15 - PS Audio BHK Signature Preamplifier
2017-02-01 - Audio Research G Series GS150 Stereo Amplifier
2017-03-15 - PS Audio BHK Signature 300 Mono Amplifiers
2016-12-01 - Audio Research G Series GSPre Preamplifier
2017-02-15 - Exogal Ion PowerDAC
2017-05-15 - Devialet Expert 130 Pro DAC-Integrated Amplifier

Most-Read Reviews (Last 90 Days)

2017-10-15 - Devialet Gold Phantom Loudspeakers
2017-09-01 - Hegel Music Systems Röst DAC-Integrated Amplifier
2017-10-01 - NAD C 338 Hybrid Digital Wireless Streaming DAC-Integrated Amplifier
2017-09-15 - Bryston BCD-3 CD Player
2017-11-01 - GoldenEar Technology Triton Reference Loudspeakers
2017-11-15 - Markaudio-Sota Cesti T Loudspeakers

Cocktail Audio X40 Music Server

Over the past few years, the vast majority of my music purchases -- and I’m not alone in this -- have been of downloadable files rather than discs. Nonetheless, I still have a substantial collection of discs that I continue to listen to. On the home-theater side, most audio/video receivers now include the ability to play music files -- including high-resolution FLACs and, in some cases, DSD files -- from USB keys and network storage devices. Two-channel integrated amplifiers and receivers still, generally, eschew such features. Thus, connected to my amplifier are a disc player and a computer.

Designers of music servers are now combining these functions in a single source component that can handle both file- and disc-based digital music. In 2012, I reviewed a music server from Autonomic Controls and was less than impressed, especially at the price. In fact, I remained unconvinced of the usefulness of the product category. The competition, or more accurately the baseline of comparison, is not simply other audio components of the category, but a computer. To replace a computer, a music server must be able to play all relevant formats, quickly, and get out of the way, and do all of this more elegantly than a computer. And the sound quality needs to be more than an afterthought.

Over the past few years, Korea’s Novatron has released four music servers under the brand name Cocktail Audio: the X10, X12, X30, and X40. They share a core of features, particularly those related to ripping and organizing music, along with an interface for playback, a headphone output, lines in and out, Ethernet connectivity, and USB host ports. However, the feature sets vary with the price.

The X10, starting at $580 USD (with 2TB hard drive), is a compact component measuring 7”W x 3.9”H x 5.9”D with a 3.5” screen, a CD drive, a ripper, a music database, a hard-drive caddy, USB and network playback, and Internet Radio based on Reciva’s system. It also has an optical output capped at 24-bit/96kHz, a headphone amp, and a power-amp with speaker spring clamps that outputs 30Wpc into 8 ohms.

The X12 ($699), the same size as the X10, upgrades that model’s spring-clamps to binding posts, bumps the screen size to 4.3”, replaces a fan with passive cooling, and can pass 24/192 PCM from its optical or coaxial outputs, or decode it with its Cirrus Logic CS4351 DAC.

The X30 ($1695), a full-size audio component at 17”W x 3.9”H x 12.7”D, received much praise at its launch. It has a 5” screen, the ubiquitous Burr-Brown PCM1792A DAC, an FM tuner, optical and coaxial inputs, the addition of an AES/EBU digital output, HDMI output for its graphical user interface (GUI), and an increase in amplification to 50Wpc.

New in 2014, the X40 ($2695), which is the same size as the X30, is marketed as a true audiophile component that can play DSD64/128/256/DXD and PCM up to 32/384, and that boasts a Sabre ES9018K2M DAC, a moving-magnet phono stage, and balanced analog outputs on XLR connectors. In contrast to its less-expensive siblings, the X40 has no built-in amplification.

My review sample of the X40 arrived in a cloth bag and double-boxed. Included were a remote control, a power cord, an FM antenna lead, and a data disc containing a copy of FreeDB, software for tagging the contents of CDs ripped when offline. (When connected to the Internet, the X40 will directly consult the online version of FreeDB.) What I first noticed as I set up the X40 was how nice it looked -- its 12mm-thick faceplate of brushed aluminum exuded quality. Also on the front are a slot-loading CD-ROM drive, a headphone jack, a USB Type A port, a 3.5mm Auxiliary input, an On/Standby button, and buttons for menu navigation: Input, Return, Stop, Menu. At either end of the front panel is a 1.5”-wide knob: Mute/Volume on the left, and OK/Pause/Scroll on the right; the knobs turn smoothly, with detents. To the right of the disc slot is the 5” LCD screen, with a resolution of 800x480 pixels.

On the rear panel are the phono ground, the power-supply switch, and the grounded IEC connector. The power supply is rated for 80W, similar to what one finds in small-form-factor computers. The balanced (XLR) and unbalanced (RCA) analog audio outputs are widely spaced -- I had to peel back the molding of my unbalanced interconnects to separate the ends. The digital outs comprise TosLink, coaxial, and AES/EBU (XLR). There are TosLink and coaxial digital inputs, a moving-magnet phono input, and an analog line in. All RCA connectors and XLR pins are gold plated. The FM antenna connector is of the push-in rather than screw-in type, so I had to adapt the screw-terminal lead of my Fanfare antenna. An HDMI video output is provided, but this is for only a larger screen display; it does not pass along audio signals. The X40’s GUI can be displayed on its front panel or on an external TV, not on both simultaneously. Unfortunately, every time I tried to toggle to display on my television, the X40 froze -- or so I thought. It turned out that the X40 was just very slow: 46 seconds to switch to sending a 720p signal via HDMI, and 62 seconds to switch back. For most of my listening, I used the front-panel display.

The X40 connects to a network via a gigabit Ethernet port or optional Wi-Fi USB adapter; I plugged the Ethernet into a nearby 100-megabit switch, which proved fast enough for playback from my Synology networked-attached storage (NAS), but I swapped in a gigabit switch for transfers of larger clumps of data (e.g., entire albums). The X40 can serve as an UPnP media server and renderer. I was able to access and mount as read-only the X40’s Music Database share, which contains the music files, by simply accessing the Uniform Naming Convention (UNC) \\X40 in Windows. As it is read-only, a way to load music (such as eClassical downloads) is to mount the X40’s My Recordings folder (which is writable) and copy the music there. The X40’s Import function copies from storage to the Music Database. In my setup, I download to my PC’s hard drive and run Microsoft’s SyncToy to push new music files to a “music” share on my NAS. I also have this action set to run weekly in Windows Task Scheduler. (In Linux, one can similarly set up rsync and crontab.) I then pushed files to the X40 from my NAS and imported them to the Music Database for playback. It’s a roundabout procedure, but it worked.

The rear panel has two USB Type A host ports and a hard-drive caddy for connecting storage. The caddy supports 3.5", 2.5", and SSD drives with SATA data and power connectors, much as in a laptop computer. The X40’s bottom plate is vented; it has no fans. The only noise is the occasional sound of the hard drive seeking from the Seagate SATA 400GB DB35.3, which StorageReview.com has rated in the middle of the range for idle noise, at around 40dB. While I could hear the X40’s hard drive from across the room -- it added 2dB to my room’s level of noise, as measured at my listening chair with Smart Tools’ Sound Meter for Android -- the noise was not distracting when playing back music.

The X40’s innards consist of a MIPS 700MHz processor, LG Super Multi DVD Writer GA50 (slot loading), a variety of custom PC boards, and a toroidal power supply that would be more at home in an audio component than a computer. All in all, Cocktail Audio’s X40 is a well-put-together component that offers the user plenty of flexibility in use.

The X40 is a complex device, but I got started with it without too much trouble. I began by plugging in its power cord and Ethernet cable, and connecting its unbalanced analog output to my NAD C 356BEE integrated amp. Eventually, more for testing than for daily use, I added connections for digital in/out and my turntable. As delivered, the X40 could serve as one’s sole digital source, with the caveat that it can’t support high-resolution discs, such as DVD-Audio or the DSD layers of SACDs. Unlike with some solutions, you don’t have to connect the X40 to an external display or control it with a mobile device or PC. In fact, the X40 could be used in a computer-free household -- just add amp and speakers.

The boot-up process took about a minute, during which the X40 displays an image of a martini glass, as a reminder that it’s made by Cocktail Audio. Given that this boot time is much longer than that of any of my recent computers, I tested how much power the X40 would use if I left it on at all times, and whether leaving it in Standby or Sleep would shorten the startup time. According to a Kill-a-Watt, the X40 used no power in Standby or Sleep but between 14 and 20W when on, depending on whether the disc drive was active. Startup from Sleep still took a minute. Given its thirst for juice, I decided that I could wait a minute for the X40 to boot.

When the X40 is ready, its screen displays icons for Setup, Music DB, Playlist, i-Service, CD Play/Rip (grayed out if no disc is inserted), FM Radio, Browser, and Input. i-Service accesses the three Internet streaming services -- Reciva, Simfy, and Qobuz -- while Input switches among the digital inputs, phono in, and analog line in. As measured with Audacity’s Contrast routine, the built-in phono stage has a relatively high noise floor. I wanted to compare the X40’s built-in phono stage to my Cambridge Audio Azur 540P phono preamplifier, but when I connected the Azur to the X40’s analog line input, I heard nothing. Connecting a CD player, SACD player, or tuner also produced no sound -- clearly, the analog line input was not working. Browser accesses the Recordings folder on the X40’s internal hard drive (i.e., recordings made from FM radio and the various inputs, not ripped music), connected USB devices, network shares, and UPnP servers. My Synology DS211j NAS had both Samba and DLNA servers running, but the X40 was able to connect only to the DLNA; I was able to connect to the Samba server via Android, ChromeOS, Linux, and Windows devices.

To load the Music DB, I inserted Anat Cohen’s Notes from the Village (CD, Anzic ANZ-1302) and was presented with a list of the disc’s tracks. At that point one can play the album or, by pressing Menu, rip it to Music DB. I’d previously, in the Setup menu, set the X40’s default ripping format to FLAC; other choices are WAV, MP3, OGG, and ALAC. The X40 took 9:29 to rip and compress the CD -- much slower than the 2:21 it took Exact Audio Copy to rip and compress to FLAC on my computer. Nonetheless, ripping on the X40 is very simple and straightforward. Music can also be imported from the internal hard drive (such as recordings from the FM tuner or turntable), USB (flash drive, or self- or bus-powered hard drive), or CD-ROM. Importing from a UPnP source is not supported. I was able to import a FLAC rip of Patricia Kaas’s Tour de Charme (16/44.1 FLAC, Sony) from a bus-powered USB hard drive in just under two minutes. Importing across the network would be a very useful feature to include in a software update. As it is, one would need to copy files to \\X40\LocalStorages\hdd1\My Recording, then import them to the X40’s local hard drive. Having the X40 suck files in from a NAS would be more convenient.

Backup, too, was slow. I did a full backup of the 187GB stored on the X40’s internal hard drive to a USB hard drive using the Cocktail’s backup utility, and it took 28 hours, 39 minutes (the front panel includes a timer) -- a rate of 1.81MB/s when USB 2.0 can, in theory, transfer at 60MB/s. I popped out the X40’s internal drive and connected it to my Windows computer using the same Vantec USB 2.0 drive adapter, and transferred data at 24MB/s; hooking up a SATA cable would be even faster. Fortunately, the X40 uses a standard file system that both Windows and Linux can read, and lists files by album and track title. I recommend performing backups using a computer. One could even map the X40’s Music DB share to a drive letter and schedule a backup task -- in Windows, I like SyncToy for this -- to copy over the network. Still, over a 100mbps network, it was relatively slow at 4.8MB/s.

The X40 offers several ways to browse music that have been loaded into the database. While falling short of the multiplicity of choices SoundStage!’s Vade Forrester enjoyed with the Digibit Aria, what the X40 provides will meet most users’ needs. The eight browse options for the music database, called Display Modes, are selectable in Setup: Track Title, Album, Artist/Track, Artist/Album, Genre/Track, Genre/Album, Composer/Track, Composer/Album. The Composer option -- not found in all such products -- is especially helpful for browsing recordings of classical music. Of course, the organization is only as good as the metadata, which relies on FreeDB and manual changes made by the user. These edits to the tags -- title, artist, album, composer, year, genre -- can easily be made on the X40 itself by connecting a USB keyboard.

One problem I’ve always had with music servers is their scalability: It’s easy to manage a few albums, but how well does a server deal with hundreds? By offering a variety of browsing mechanisms, the X40 scales fairly well, showing eight items per screen and scrolling fluidly -- but there’s no way around the fact that large collections will require a lot of scrolling. For such collections, controlling from an iOS, Android, or Web app is a good choice. Cocktail recommends PlugPlayer for iOS, and PlugPlayer or BubbleUPnP for Android. The X40’s built-in Web server provides a Web-based interface with the media library. Then the user can browse, search, and filter the list by Track Title, Artist, Album, and Genre -- and, surprisingly, by Track Number, Year, Time (duration), and Bitrate. Cocktail Audio, if you’re reading this: Composer, format, and sample-rate fields would also be useful. When a track has been found, a menu button brings up several options, including start play, add to queue, add to a playlist, edit tags, and trigger filters, to find tracks that match the selected track’s artist, album, genre, or composer. I often built a queue or playlist from my Chromebook, then switched to the X40’s infrared remote to control playback.

The X40 is a new product, but with the X30 Cocktail has established a good track record for issuing firmware updates, with three releases in the last year for fixes and enhancements. This is essential -- a product with so many features is bound to have problems that need to be addressed. If you’ve ever spent any time reviewing the changelog notes in firmware, OS, or software updates, among the most common are “stability improvements” -- boring but essential. While the X40 was rock solid during playback, there were several scenarios in which it would freeze, mainly while I was navigating the menu and/or switching out of playback.

For example, after playing a 16/44.1 FLAC album for half an hour from my NAS, connected by Ethernet over a 100Mbps network, I pressed Stop on the X40’s remote to switch to another album. The X40 promptly froze, and its screen blanked out to a dull gray -- but the playback did stop. Other buttons, of Cancel, Back, and Power, had no impact, whether pressed on the remote or on the front panel. After several minutes of waiting, the only escape was to turn off the X40 using its rear-panel power switch, which can’t be good for the internal hard drive. I experienced the same problem when stopping Internet Radio playback, though sometimes it was merely slow -- it took ten seconds to halt music playback from Naim Records’ Internet station. Controlling playback off of the local hard drive was always responsive.

Using the Cocktail X40’s digital output, I was able to compare its Sabre ES9018K2M DAC with the Cirrus Logic CS4398 DAC in my integrated amp. This was my first experience with the Sabre chip, but I’d been impressed with Sabre’s ES9023, used in the Resonessence Concero DAC. The X40’s digital output can be set to resample signals of any resolution up to 192kHz or pass it along. I selected pass-through, which includes DSD -- which, like many DACs, my amp’s DAC doesn’t support. Another useful option would be to distinguish PCM from DSD: “Pass-through PCM and convert DSD to 192kHz PCM.” My Sony BDP-S590 BD player uses a similar logic. When I listened to the Quartetto Italiano’s recording of Schubert’s last four string quartets (16/44.1 FLAC, Philips), the X40 offered greater clarity and a sense of a third dimension to the soundstage. Although there was less punch in the forte passages, there was greater control and separation. Switching to the digital output stripped the far left and right extensions from the soundstage. The tonalities of the violins, viola, and cello also became less distinct. Only when I switched back to the Cocktail’s Sabre was I able to be sure that the Quartetto Italiano was using mutes in these performances. Each step higher in Cocktail’s product line provides a better DAC, and part of what one pays for with the X40 is its quality of digital-to-analog conversion. And remember, it was listening through the X40’s unbalanced outputs that so pleased me. The X40 also provides balanced outputs, for those with amps that can accommodate it.

With hi-rez recordings, such as guitarist Bucky Pizzarelli’s Swing Live (24/96 FLAC, Chesky), the X40 presented a precise image of an ensemble arrayed across a live stage. Peter Appleyard’s vibraphone resonated musically in “Lester Leaps In,” with a natural rate of decay following each stroke. Throughout the album, the solos were handed off fluidly. The X40 exuded clarity, detail, and precision, all while maintaining a tone that was neither too bright nor too warm. This was particularly evident with clarinetist Allen Vanche’s stratosphere-scraping solos and the well-controlled patterns of Bernard Purdie’s tom-toms. Throughout, this recording was rendered in an engaging manner; the advantages of hi-rez recordings were unmistakable.

Listening to Tor Espen Aspaas’s recording of Beethoven’s Piano Sonata No.32, Op.111 (DFF/DSD64, 2L), and using the X40’s built-in DAC in both cases, level matched on my easy-to-drive Grado SR80 headphones, the X40’s headphone output, while quite powerful, was less crisp and well defined than the headphone amp built into my NAD integrated amp. Each keystroke had a bit of haze and sounded less lifelike, particularly in the midrange, which sounded plasticky; and in the low range, the X40 boomed. The NAD delivered somewhat more dynamic range -- the X40 was never able to get down to “dead quiet.” At the end of each track or album or playlist, an annoying click was audible through headphones directly connected to the X40, though I never heard this through speakers or an external headphone amp. While the X40’s headphone amp is serviceable, the X40 should be paired with an external headphone amp.

Despite the few problems described above, I was, on the whole, very impressed with the Cocktail Audio X40. This was the first music server I’d encountered that convinced me of the usefulness of this product category. In the X40, Cocktail has paired the ease of use of an audio component with the scalability of a computer. The X40’s GUI and display work well for pulling together collections of files from various sources -- rips and downloads, local or on the network -- and it can play directly from a CD, FM radio, or a connected turntable. I’ve never seriously considered ripping all my CDs -- it would be a big project -- but with the advantages in organization of the X40’s Music DB, I’d likely do so if I owned one. In the X40, one gets a ripper, a server, a renderer, a tuner of both Internet and FM radio, and an excellent DAC, all tied together with a well-thought-out user interface. What’s not to like about that?

Speakers -- Wharfedale Diamond 8.2, PowerCube 10 subwoofer
Headphones -- Grado SR80
Analog sources -- Goldring GR1 turntable, Rega Research RB100 tonearm, Goldring Elektra cartridge; Cambridge Audio Azur 540P phono preamplifier; Sangean HDT-1 tuner
Digital sources -- Music Hall MMF CD-25 CD player; Pioneer DV-563A DVD/SACD/CD player; Sony BDP-S590 BD player; Roku XDS; Intel H61 desktop (2.6GHz, 8GB RAM, Crucial SSD) running Windows 8.1 Professional (64-bit), foobar2000, with Realtek ALC887 DAC/optical output (WASAPI/ALSA drivers); Synology DS211j SMB/DLNA server
Amplifier -- NAD C 356BEE with MDC DAC2
Antenna -- Fanfare FM-2G
Television -- Panasonic TC-P50S30
Remotes -- Logitech Harmony Smart Control; Samsung Galaxy Player 5 (Android 2.3); Asus Nexus 7 (Android 5)
Power conditioner -- APC Line-R LE1200

Cocktail Audio X40 Music Server

Warranty: Two years parts and labor.

Novatron Co., Ltd.

Room 1607, 13 Heungdeok 1-ro, Giheung-gu, Yongin-si

Phone: +82 31-898-8401

Fax: +82 31-898-8413

Audio Plus Services

156 Lawrence Paquette Industrial Drive

Champlain, NY 12919

Phone: (800) 663-9352, (450) 585-0098

Fax: (866) 656-0686

SoundStage! Hi-Fi is part of

This site was designed by JoomlaShack, Karen Fanas, and The SoundStage! Network.

Cocktail mit olive

Olive Bitters

The Bitter Truth – Olive Bitters will add Mediterranean aromas to your drinks with its delicate green olive flavors, soft hints of salt and notes of brine, mustard, sage and thyme. They are a perfect match for all white spirits and fortified wines.

These bitters mark the 3rd release of the savory flavors and were initially lauched solely as part of The Bitter Truth Bar Pack — a tasting tin of the company’s modern flavors. The demand for the unique profile led to the release of a full-sized 200 ml bottling in early 2017. The impact of the Olive Bitters on the bartender’s palate has been significant, resulting in a Top 10 position for “Best New Product” at the 2017 Spirited Awards during Tales of the Cocktail in New Orleans.

While these bitters are an attempt to uplift the look and texture of a Dirty Martini, bartenders, challenged by their creativity, have found excellent uses in a number of aperitif-style drinks, particularly in combination with sherry, vermouths and other fortified wines.

Salty aromas of green and black olives with a touch of vinegar, laid back notes of garlic rounding out an overall savory flavor profile with gentle bitter notes.

voted Top 10 – Best New Product at Tales of the Cocktail Spirited Awards 2017, New Orleans/USA

The Bitter Truth – Olive Bitters liefern mediterrane Geschmacksnoten mit vordergründigen Aromen von grünen Oliven, dezente salzige Noten, sowie Töne von Sole, Senf, Salbei und Thymian und sind der perfekte Partner für alle weißen Spirituosen und verstärkten Weine wie Wermut, Sherry und weißem Port.

Diese Bitters markieren die dritte Veröffentlichung von Bitters mit „herzhaften Aromen“ die bewusst zu neuen Ansatzpunkten bei der Cocktail-Zubereitung inspirieren sollen und ursprünglich nur als Teil der populären Bar Packs, einer Auswahl von Bitters für die Reise und die Hausbar im 5 x 20 ml Format, veröffentlicht wurden. Auf Grund der sehr positiven Resonanz wurden diese Anfang 2017 exklusiv in den USA auch in einem 200 ml Format veröffentlicht und sind seit Mitte des Jahres in weiteren Märkten erhältlich.

Ziel der Veröffentlichung dieser Bitters war vorrangig der Versuch den, speziell in den USA, sehr populären Dirty Martini in Geschmack und Aussehen zu verbessern. Nebenbei wurden Bartender in ihrer Kreativität herausgefordert und es ergaben sich sehr interessante Kombination speziell für Aperitif-Style Drinks.

The Bitter Truth – Olive Bitters wurden bei den 2017 Spirited Awards bei Tales of the Cocktail in New Orleans unter die Top 10 „Best New Product“ gewählt.

Salzige Aromen von grünen und schwarzen Oliven mit einer Spur von Essigsäure, Sole, dezenten Noten von Knoblauch und typisch mediterranem Geschmacksprofil mit zart bitteren Tönen.

Nominiert als Top 10 – Bestes neues Produkt bei den Tales of the Cocktail Spirited Awards 2017, New Orleans/USA

这款苦精最初只在比特储斯酒吧套装（比特储斯现代口感套装）中有，随着需求量的不断上升，2017年公司决定推出200ml装。青橄榄苦精对于调酒师的味觉有着强烈的冲击。在2017年新奥尔良的”Tales of Cocktail”展中，比特储斯青橄榄苦精一举夺下“十大最佳新产品”奖。这款苦精除了能带给马天尼更上一层次的口感和质感外，调酒师们更是发挥各自的创造力，调配出各式开胃酒饮，其中与雪莉酒、苦艾酒和偏重口感的葡萄酒搭配为最佳。

COCKTAIL RECOMMENDATIONS

DIRTY MARTINI

OLIVE SOUR

OLIVE SHRUB

DIRTY MARTINI

Dirty Martini

50 ml (2 oz) Gin/Vodka

10 ml (1/3 oz) Dry Vermouth

2 dashes The Bitter Truth – Olive Bitters

Stir ingredients with ice and strain into cocktail glass.

OLIVE SOUR

Olive Sour

50 ml (2 oz) Blanco Tequila/Gin/Vodka

10 ml (1/3 oz) Maraschino Liqueur

2 dashes The Bitter Truth – Olive Bitters

15 ml (1/2 oz) fresh Lemon Juice

Muddle thyme sprig with rest of ingredients, shake with ice and fine-strain into a sour glass.

OLIVE SHRUB

Olive Shrub

50 ml (2 oz) Blanco Tequila

2-3 dashes The Bitter Truth – Olive Bitters

10 ml (1/4 oz) Sugar Syrup

1 barspoon White Wine Vinegar

Shake with ice and strain into a tumbler filled with ice.

40 ml (1 1/2 oz) Gin/Vodka

2 dashes The Bitter Truth – Olive Bitters

1 dash The Bitter Truth – Celery Bitters

40 ml (1 1/2 oz) Tomato Juice

20 ml (3/4 oz) Lime Juice

10 ml (1/3 oz) Sugar Syrup

Shake with ice and strain into a cocktail glass.

Recent posts

The Bitter Truth 10th anniversary edition release July 1, 2016

Old Cuban Cocktail with Robert Hess April 16, 2015

Bijou Cocktail and Right Garnish with Robert Hess March 11, 2015

Cucumber Bitters among TOTC Top 10 Best New Products 2015 June 19, 2015

Introducing Cucumber Bitters this Summer May 20, 2015

Recent Tweets

Mix it up with your #Christmas #Cocktails this party season and create the perfect mixers to wow your guests🍸… twitter.com/i/web/status/9…

Avui et portem #novetatsdivinum per començar amb bon peu la setmana! Ja tenim amb nosaltres els @YOURBITTERTRUTH 👏…… twitter.com/i/web/status/9…

@FloatingRumShac unfortunately not. only available through the fine people of @_HavanaClub

Get Social & Impressum

The Bitter Truth GmbH

82049 Pullach im Isartal

Registered in Germany: DE264426168

Representative: Stephan Berg, Alexander Hauck

Local Court Munich: HRB 178548

This site is intended only for individuals of legal drinking age in their country. Please drink responsibly.

Spanish Cocktail Mix Mitica®

This is the ultimate bar or party mix! This is what Michele used to eat all the time when she lived in Spain. It is composed of Largueta almonds, fava beans, chickpeas, and GMO-free giant crunchy corn kernels. 1/22# box, 6/750g small tubs, 12/3.53oz mini tubs

Product Categories

Featured Items

Happy September, all! It seems we have reached the yearly […]

Flor de Garum is a fish sauce made popular by the […]

An in depth look at the process of testing Parmigiano […]

Upcoming promotions

Please speak with your Sales Associate today to set up […]

MASTERS OF THE MEDITERRANEAN Forever Cheese Inc. 36-36 33rd St. Suite 307, Long Island City, NY 11106, Phone (718) 777 0772, Fax (718) 361 6999

Copyright © 2011 - 2014 Forever Cheese.

Mint Leaves

Washed mint leaves

All cocktails made with Mint Leaves

A sweet refreshing Martini. Tastes of fresh cucumbers with a hint of mint.

Really refreshing twist on a mojito that packs a punch

A delicious take on a classic mojito.

A refreshing twist on a classic Mojito. Good with rum or without as a mock version.

Mint Ginger Cherry Rye heaven.

A Mojito but with a coconut flavour.

The official Cuban drink. Excellent and refreshing!

A strong, sweet tasting cocktail perfect for a night in to kick back and relax.

One of the most popular mocktails. All the taste of the Mojito without the alcohol.

A timeless classic.

Malibu rum gives this drink it's distinctive taste. Lime and mint keep it light and refreshing.

Uniquely made with two lemon slice, four mint leaves muddled in sugar syrup. A Mojito with a difference.

Refreshing drink for who like Gin :)

Elegant drink to start the night off. The Ellison is a delicious mix of cucumber and mint - always a hit with the ladies

Dirty Martini Tonic

The perfect martini is a rare treasure--this version is flavored with olives and their juice.

Servings: 1

Pour vodka, vermouth and olive juice into an ice filled shaker and shake vigorously for several seconds. Pour into a cocktail glass and add tonic water. Garnish with olives.

Flower Power: 26 Rose Cocktails to Try This Summer

Rose cocktails are the new rosé, here's where to drink them in America.

Velvet Sun by Wooster's Garden in Houston. Wooster's Garden

While rosé might be the unofficial wine of warm weather, the flower bearing the same name is creeping into summer drinks, adding a floral, sometimes pink touch. This season bartenders all over are shaking off those darling rosebuds of May and using them to add a provocative aroma and dimension to al fresco-friendly cocktails.

Ceia Kitchen + Bar

Location: 38 State Street, Newburyport, MA

Bartender: Brett Henderson

Cocktail: Flores ($13) with Privateer Gin, housemade grenadine, St. Elder Liqueur, lemon juice, Peychauds bitters, Angostura Bitters, rose water, egg white.

Travel 35 miles northeast of Boston to try this rose cocktail, which uses rose water to make it "pop." Bartender Henderson recently started to experiment with rose flower petal water and orange blossom water, and is fascinated by how both ingredients enhance the drink's nose and add dimension. "Although subtle, it can take components of a drink to another level with that extra 'nose' to it, that could possibly be missing," he explains.

Photo by Ceia Kitchen + Bar

Location: 131 N Main Street, Davidson, NC

Bartenders: Kenny Hanlon and Blake Pope

Cocktail: Thistle Dew ($12) with Famous Grouse, lemon juice, simple syrup, yellow Chartreuse, rose water.

The rose water here acts as a bridge connecting the yellow Chartreuse spice with the scotch's subtle smokiness. "This is a great cocktail for a frisky summer evening with good company," says the drink's co-creator Kenny Hanlon.

Photo by Kindred

Lobby Lounge at JW Marriott Chicago

Location: 151 W Adams St, Chicago, IL

Bartender: Damian Arms

Cocktail: Old Pal Cocktail ($15) with Templeton rye, rose-infused dry vermouth, Campari, house orange bitters

This classic cocktail is more approachable now thanks to a touch of rose water added to the vermouth. "Originally a dry and spicy drink, it wasn't for the amateur imbiber," says bartender Arms. "The floral and orange citrus additions help calm the spicier notes of the drink and make it a more accessible drink, preserving the original cocktail with a modern twist."

Photo by JW Marriott Chicago

The Violet Hour

Location: 1520 N Damen Avenue, Chicago, IL

Cocktail: Juliet and Romeo ($13) with Beefeater Gin, mint, cucumber, rose water.

The Juliet and Romeo, which is a variation of the classic Southside, is a simple but elegant cocktail and has been Violet Hour's top seller ever since the James Beard award-winning bar opened eight years ago. Its creation began with the simple premise: Head mixologist Maloney wanted to create a drink that gin haters would love.

Photo by Cassandra Stadnicki

Wooster's Garden

Location: 3315 Milam Street, Houston, TX

Bartender: Steven Salazar

Cocktail: Velvet Sun ($8) with vodka, Campari, lime, ginger beer, rose water.

The rose water here adds a floral component that complements the herbaceous Campari while contrasting the ginger's heat. "This drink is very refreshing, sweet, and the bitterness of the Campari is perfectly in balance to make the drink very enjoyable over the entire palate with a lingering complex finish," explains beverage director/partner Salazar.

Photo by Wooster's Garden

Frankie's Tiki Room

Location: 1712 W. Charleston Boulevard, Las Vegas, NV

Bartender: Mike Richardson

Cocktail: Higgins ($9) with Hendrick’s Gin, Fruit Lab Theia Jasmine Organic Liqueur, honey, rosewater, and a honeycomb garnish.

When Richardson was creating this cocktail, hit '80s TV show Magnum P.I. happened to be playing on TV, so he named the drink after a character on the show. This sophisticated cocktail showcases a beautiful bouquet of floral notes thanks to the Hendrick's gin and jasmine liqueur, with the rose water and honey rounding things out.

Photo by Frankie's Tiki Room

Velveteen Rabbit

Location: 1218 S Main St, Las Vegas, NV

Bartender: Christina Dylag

Cocktail: Sunnyside ($10) with vodka, Campari, rose water, lemon, house grapefruit ginger soda.

Although keeping company with Campari and the housemade grapefruit ginger soda, the rose water manages to hit the palate up front, then blend into the sweet ginger spice. "The drink itself is well-balanced, but finishes on the drier side," says Dylag. "The Campari and grapefruit offer a subtle bitterness, and the lemon and carbonation keep the drink light and fresh."

Photo by Andrew Smith

Los Angeles

Location: 1929 Hillhurst Avenue, Los Angeles, CA

Bartenders: Aaron Alvarez and Eugene Lee

Cocktail: Highgarden ($10) with gin, Amaro Nonino, rose tea simple syrup, lemon.

Game of Thrones fans will totally get the reference here, but Highgarden is a cocktail ode to "House Tyrell and Margaery Tyrell's coy smile." It will be a brunch staple for as long as the HBO show is on the air. The cocktail itself possesses light orange notes from the amaro complemented by the floral rose tea and herbaceous gin.

Photo by Eugene Lee

Gracias Madre

Location: 8905 Melrose Avenue, West Hollywood, CA

Bartender: Jason Eisner

Cocktail: Jalisco Kiss ($15) with juniper-infused blanco tequila, rose syrup, lemon, and sparkling wine.

According to drink creator Eisner, the rose syrup serves to accent the tequila's floral notes. "The organic rose buds we use add a gentile floral quality, without overpowering the citrus and tequila in the cocktail. No one wants to drink perfume, but this brings out the more floral qualities of the tequila," he says.

Photo by Gracias Madre

LA Chapter

Location: 927 S Broadway, Los Angeles, CA

Cocktail: The Royal Enfield ($14) with Hendrick's Gin, milk-washed apricot cordial, Alvear PX sherry, rose water, dandelion, burdock, Maldon solution, chamomile smoke.

In the Royal Enfield, the rose water is used to amplify the gin's botanicals. It bridges the gap between the rosa damascena-infused Hendrick's and the cocktail's other flowery ingredients.

Photo by L.A. Chapter

Los Balcones

Location: 1360 Vine Street, Los Angeles, CA

Bartender: Josh Suchan

Cocktail: Let's Make It Interesting ($12) with Russian Standard vodka infused with strawberry sencha tea, rose water, Aperol, fresh lemon juice, cava.

"Let's Make It Interesting is meant to recreate the experience of sipping the most refreshing drink outdoors amongst the fruit and flowers of a home garden," says Suchan. The aroma from the rose water and rose petal garnish tie together the Aperol and strawberry-sencha tea while the cava provides a dry finish.

Photo by Los Balcones

Montage Resort, Laguna Beach

Location: 30801 S Coast Highway, Laguna Beach, CA

Bartender: Allison Isambert

Cocktail: Vie Rose 75 ($18) with Nolet's Silver Dry Gin, lime juice, rose water cardamom simple syrup, Peychaud's bitters, muddled dried rose petals, rosé Champagne.

The gin's delicate floral notes are played up by the rose simple syrup in this French 75 variation. Bartender Isambert suggests enjoying oysters with the cocktail "where the salty sea water is balanced with the gentle rose water."

Photo by Montage Resort, Laguna Beach

Location: 9531 Culver Boulevard, Culver City, CA

Bartender: Clare Ward

Cocktail: Rose of Jaipur ($12) with Sloane's Gin, housemade rose petal Rooh Afza, lemon, grapefruit, orgeat, basil.

The Rose of Jaipur was inspired by the popular Indian herbal concoction used to help cool folks down during hot summers. The cocktail's floral syrup — made with fresh rose petals, cardamom, and cinnamon — pairs with the citrus and dry gin. "It all comes together to make a refreshing beverage to sip on in the hot summer months," says bartender Ward.

Photo by Sāmbār

Location: 8265 Beverly Boulevard, Los Angeles, CA

Bartender: Ryan Wainwright

Cocktail: Rosewater Sour ($12) with Rain vodka, lemon, Noilly Prat vermouth, Aperol, and rosewater cordial.

For bartender Wainwright, nothing says springtime like a visit to his mother's rose garden. So, he created what he likes to think of as the L.A. rose lemonade — bright, floral and refreshing. "It has a real, fresh brightness that takes me back to warm spring days in the rose garden."

Photo by Jesus Banuelos

Barton G The Restaurant

Location: 1427 West Avenue, Miami Beach, FL

Bartender: Jeff O’Neill

Cocktail: Sin-Sation ($28) with nitrogenized vanilla vodka and rose petal nectar, topped with Champagne and a vanilla vodka and rose petal nectar popsicle.

The Sin-Sation is a mildly sweet cocktail with a sweeter, intoxicating fragrance due to the rose petal nectar and vanilla vodka. For a stronger drink, just wait. As the vodka popsicle melts it adds a whole shot.

Photo by Barton G

Minneapolis

Spoon and Stable

Location: 211 N. 1st Street, Minneapolis, MN

Cocktail: Clover Club ($13) with housemade mixed berry syrup, fresh lemon juice, J. Carver Barrel Gin #157, rose water, and egg white.

The drops of rose water give this updated Clover Club a heady aroma but the fresh berries are the highlight of the drink. Jones, who spearheads the cocktail program for this James Beard award nominated restaurant, says, "The barrel aged gin works particularly well adding some vanilla notes to the berry flavor. The egg white dries the cocktail out, and gives it a long velvety finish."

Photo by Spoon and Stable

Chauhan Ale & Masala House

Location: 123 12th Ave N, Nashville, TN

Bartender: Maneet Chauhan

Cocktail: Mango Lassi ($10) with vodka, fresh mango pulp, rose water, yogurt, sugar, milk and ice.

Inspired by her home country of India, chef Chauhan used rose water to lend a floral quality to this boozy mango lassi. "It perfectly complements the sweetness of the mango while adding a nice contrast to the creamy yogurt."

Photo by Chauhan Ale & Masala House

New York City

Location: 9 Doyers Street, New York, NY

Cocktail: Letters to Cuba ($15) with Denizen aged rum, lemon juice, honey, housemade elderflower and rosehip liqueur, Champagne.

The Letters to Cuba cocktail is a sweet, nuanced version of the French 75. The floral notes of the rosehip mix with the sweetness of the rum and the effervescence of the Champagne.

Photo by Apothéke

Fig & Olive Meatpacking

Location: 420 West 13th Street, New York, NY

Bartender: Mitchell Malnati

Cocktail: Rose Old Fashioned ($12) with bourbon, Angostura bitters, rose syrup, orange.

Sommelier Malnati made the classic Old Fashioned all pretty with rose syrup, which adds subtle floral notes. "When I was working on a twist on the Old Fashioned, I wanted to find something that made the cocktail very alluring and sexy. It's traditionally a masculine cocktail, so I really wanted to find an ingredient that added a slight feminine touch," he explains. After trying a few different flavors, he decided on the rose, which ended up adding an elegance to the cocktail without overpowering it.

Photo by Fig & Olive

Location: 64 Downing Street, New York, NY

Bartender: Jorge Guzman

Cocktail: Gardenia Spritzer ($11) with Giffard Black Rose liqueur, lemon bitters, mandarin soda, top with prosecco.

To give this sparkling cocktail more body bartender Guzman used a creamy black rose liqueur — crème de rose made with Moroccan rose petals reduction. The rose plays through midpalate while mandarin notes come through the finish.

Photo by Paul Wagtouicz

Greenwich Project

Location: 47 W 8th Street, New York, NY

Bartender: John McCarthy

Cocktail: Rye, Roots & Rose ($14) with housemade rose petal-infused rye, maple syrup, and house root bitters.

Even though bartender McCarthy is no longer with Greenwich Project, his rose cocktail has stuck around. The rye is infused with roses in a jar for 48 hours but the result isn't overwhelmingly perfumed. Instead, the infusion gives the cocktail a subtle rosy finish.

Photo by Greenwich Project

Lazy Point

Location: 310 Spring St, New York, NY

Cocktail: Bramble Rose ($13) with Ford's Gin, lemon juice, simple syrup, housemade rose jam.

The housemade jam garnishing the Bramble Rose tastes like fresh berry jam mixed with a fresh rose bouquet. The gin cocktail itself is slightly sweet, yet refreshing.

Photo by Lazy Point

Location: 529 Hudson Street, New York, NY

Bartender: Shawn Chen

Cocktail: Petals & Cranes ($14) with rosebud-infused Mizunomai Shochu, St. Germain, blueberries, cucumber, mint, herbal bitters, sparkling rosé.

Bartender Chen wanted a refreshing sparkling cocktail to welcome summer and immediately thought of dry rosebuds. He matches the rose with a dry sparkling rosé and Mizunomai Shochu "because it's a very adaptable spirit. Its smooth and clean characteristic allows it to play well with many flavors."

Photo by RedFarm

Seamstress

Location: 39 East 75th Street, New York, NY

Bartender: Pamela Wiznitzer

Cocktail: Back the Rack ($13) with Belvedere Unfiltered, Campari, Cocchi Rosa, Giffard Black Rose liqueur.

Originating from last week's Negroni Week, this variation balances the floral notes and bitterness of the Cocchi Rosa with the rose that pops up on the finish. This month proceeds from Back the Rack will be donated to Speed Rack, a female bartender competition which raises money for breast cancer research.

Photo by RedFarm

Location: 1212 SE Hawthorne Boulevard, Portland, OR

Cocktail: Green Earrings ($7) with Beefeater Gin, green tea, green cardamom, apricot, lemon, rose water.

Bartender Siemer wanted to showcase bright Middle Eastern flavors — like green cardamom, green tea and apricot — in his Green Earrings cocktail. So, he paired them with Beefeater Gin and dashes of rose water to heighten those notes.

Photo by David L. Reamer

Sycamore Den

Location: 3391 Adams Avenue, San Diego, CA

Cocktail: Leafcutter ($10) with Genever, honey, Maraschino liqueur, lemon juice, rose water.

The cocktail's rose float ties all its flavors together, according to bartender Kinsey. "The Leafcutter has a bread maltiness that gives way to white pepper, with the dryness of the Maraschino balancing the honey and enhancing the rose aroma."

Cocktail mit olive

Toute la fraГ®cheur dвЂ™un apГ©ritif au goГ»t moelleux et fruitГ©

Nos emballages peuvent faire l'objet d'une consigne de tri, pour en savoir plus : : www.consignesdetri.fr

Les informations personnelles pouvant ГЄtre recueillies sur ce site font lвЂ™objet dвЂ™un traitement informatique par la sociГ©tГ© RICARD pour la gestion des demandes des utilisateurs et, sous rГ©serve de votre consentement, pour permettre lвЂ™envoi dвЂ™informations commerciales. ConformГ©ment Г la loi В« informatique et libertГ©s В» du 6 janvier 1978 modifiГ©e, vous disposez dвЂ™un droit dвЂ™accГЁs, de rectification et de suppression, aux informations qui vous concernent, que vous pouvez exercer aux adresses suivantes: (lillet@lillet.com - RICARD SAS, Service Marketing, 4-6 rue Berthelot 13014 Marseille).Vous pouvez Г©galement, pour des motifs lГ©gitimes, vous opposer au traitement de donnГ©es vous concernant.

Vous pouvez Г©galement demander Г ne plus recevoir les newsletters en suivant les instructions figurant dans chacune dвЂ™elles, lorsque vous les recevrez.

19 Insanely Delicious Vodka Cocktails

These eight vodka cocktails are the essentials everyone needs for drinking.

29 Perfect Potato Side Dishes

When it comes to mixed drinks, vodka seems to be everyone's go-to liquor. It goes down easy and tastes decent with pretty much anything—which can too often result in ordering another vodka tonic. That's why we teamed up with the brilliant mixology minds at New York's The Roof: these eight vodka cocktails—both classics like a Moscow Mule and new essentials like the refreshing Trouble Maker—are far from boring.

Cranberry Mules

Cranberry Mules

A cup of holiday cheer.

Get the recipe from Delish.

Pumpkin Spice White Russians

Pumpkin Spice White Russians

The next pumpkin spice latte.

Get the recipe from Delish.

65 Easy And Totally Healthy Party Appetizers

Cranberry Mules

A cup of holiday cheer.

Get the recipe from Delish.

Pumpkin Spice White Russians

The next pumpkin spice latte.

Get the recipe from Delish.

Moscow Mule Mimosas

Switch up your brunch routine.

Get the recipe from Delish.

Porn Star Martinis

Despite the name, it's still good.

Get the recipe from Delish.

Grilled Cheese Bloody Marys

The cocktail version of grilled cheese and tomato soup.

Get the recipe from Delish.

Apple Pie Sparklers

No fall party would be complete without apple pie sparklers.

Get the recipe from Delish.

Apple Pie Vodka

This is how fall lovers get their drink on.

Get the recipe from Delish.

Caramel Apple Spritzers

Apples on apples on apples.

Get the recipe from Delish.

Vodka Pink Lemonade Slushies

Sweet, sour, and crazy adorable.

Get the recipe from Delish.

Toasted Marshmallow Campfire Cocktail

This creamy concoction hits the sweet spot between cocktail, coffee, and dessert.

Get the recipe from Delish.

Dieting should never stand in the way of a party.

Watch Next:

A Part of Hearst Digital Media

Delish participates in various affiliate marketing programs, which means Delish gets paid commissions on purchases made through our links to retailer sites.

©2017 Hearst Communications, Inc. All Rights Reserved.

Aperol Orange Liqueur Drinks

Drinks containing Aperol Orange Liqueur

Choose from 21 drink recipes containing Aperol Orange Liqueur.

Learn more about Aperol Orange Liqueur in the drink dictionary!

6-Spice Appletini (Martini) Aperol Orange Liqueur, Apple, Lemon Juice, Spice Syrup, Square One Organic Vodka Aperol Betty (Martini) Aperol Orange Liqueur, Grapefruit Juice, Orange Juice Aperol Classico (Cocktail) Aperol Orange Liqueur, Sparkling Water Aperol on the Rocks (Cocktail) Aperol Orange Liqueur Aperol Orange (Cocktail) Aperol Orange Liqueur, Orange Juice Aperol Pompelmo (Cocktail) Aperol Orange Liqueur, Grapefruit Juice Aperol Royal (Martini) Aperol Orange Liqueur, Champagne Aperol Shakerato (Cocktail) Aperol Orange Liqueur Aperol Sour (Martini) Aperol Orange Liqueur, Lemon Juice, Simple Syrup Aperol Spritz (Cocktail) Aperol Orange Liqueur, Prosecco, Soda Aperol Vodka (Cocktail) Aperol Orange Liqueur, Vodka Avion Papaya Smash (Cocktail) Agave Nectar, Aperol Orange Liqueur, Avion Anejo Tequila, Lime Juice, Orange Juice, Papaya Bois de Rose (Cocktail) Aperol Orange Liqueur, Champagne, Gin, Lemon Juice, St-Germain Elderflower Liqueur G'indian Summer (Cocktail) Aperol Orange Liqueur, G'Vine Floraison Gin, Pomegranate Juice, Simple Syrup, Tea Little Orphan Apple (Cocktail) Agave Nectar, Aperol Orange Liqueur, Apple, Lemon Juice, Square One Cucumber Flavored Organic Vodka Rimbaud’s Left Hand (Cocktail) Aperol Orange Liqueur, Benedictine, Egg White, Lemon Juice, Pernod Absinthe, Pineapple Juice, Rose Water Seville Orange and Cava Cocktail (Cocktail) Aperol Orange Liqueur, Cava, Oranges, Sugar Springtime Martini #2 (Martini) Aperol Orange Liqueur, Hendrick's Gin, Lime Juice, Pineapple Juice, Simple Syrup, Tangerine Juice Suavecita (Cocktail) Angostura Bitters, Aperol Orange Liqueur, Dry Vermouth, Partida Reposado Tequila, Sweet Vermouth The Red Pilot (Cocktail) Aperol Orange Liqueur, Beefeater 24, Bitters, Luxardo Marachino Liqueur, Mezcal Winter G'ubilee (Cocktail) Aperol Orange Liqueur, G'Vine Floraison Gin, Lemon Juice, Pineapple Juice, Pom Wonderful, Simple Syrup