Arancello Rosso Cocktails

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Il Tipo Vecchio (Old Fashioned)

What is better friends with American whiskey than orange? Nothing. That’s what. Typically, you’ll see a bartender squeeze an orange peel over your drink to “express” the essential oils. With this little gem, we build the orange oils right in.

1.5 oz. American whiskey (rye or bourbon, to preference)
1 oz. Letterpress Arancello Rosso
1 dash of Peychaud’s bitters (Angostura also works nicely)

Combine all ingredients in a mixing glass, stir to chill and dilute. Strain into a double old fashioned glass containing a large ice cube or completely filled with ice (fun fact: drinks with too little ice dilute much faster).

Garnish: Large swath of orange peel expressed over the drink and dropped in the glass.


No Italian Could Ever Pronounce “Sazerac”

If you ask our founder Skip, the classic Sazerac is in the small pantheon of perfect drinks. Rye, sugar, absinthe, bitters. What else do you need? How ’bout a little hint of orange. This play on the Sazerac, which replaces the absinthe with the deliciously complex Benedictne, has a bit more body and a whole lot more orange…

2 oz. rye
0.75 oz. Letterpress Arancello Rosso
0.25 oz. Benedictine
1–3 dash Peychaud’s bitters (to taste)

Pre-chill an old-fashioned glass or other short, wide glass (a great way is to fill the glass with ice water and let it chill while you make the drink). Combine ingredients in a mixing glass, stir to chill and dilute. Strain into the well-chilled glass.

Garnish: Large swath of lemon peel expressed over the drink and dropped in the glass.


Margherita?

Everybody loves a Margarita. The classic was a simple drink with tequila, orange liqueur (such as Cointreau), and lime juice. When he was bottling the fist batch of Arancello Rosso, Skip couldn’t get the idea out of his head that it smelled remarkably like Cointreau. It was also a warm and sunny day, so he went home and made this slight twist on the Margarita.

2 oz. añejo tequila
1.5 oz. Letterpress Arancello Rosso
0.5 oz. lime juice

Shake and strain into a chilled cocktail glass on which you’ve salted half the rim (this allows the drinker to get salt when they like).

Garnish: Lime wedge. (Using a wedge allows the drinker to adjust the lime if they like a little more tartness.)