Za Za

What's the role of horseradish in a Bloody Mary?

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Horseradish adds a pungent and spicy kick to the cocktail, enhancing its overall flavor profile. Adjust the amount based on your preference for heat and boldness.

Za Za1for Drinking Age Adultsauthentic Za Za cocktail recipePT5M

Za Za

Strong ABV ( between 20% and 30% ), Bold and noticeable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.

Herbal and slightly sweet


  • Gin 4.5 cl
  • Dubonnet Rouge 4.50 cl
  • Angostura Bitters 1 dash


rocks glass


Za Za
za za is a popular Gin,Vermouth cocktail containing a combinations of Gin,Dubonnet Rouge,Angostura Bitters .Served using a rocks glass
This elegant martini style cocktail brings together gin`s herbal juniper notes with Dubonnet`s richness. A dash of Angostura bitters adds depth and enhances the botanical flavors. The simple three-ingredient blend allows each component to shine through. Stirred gently to integrate without aggressive chilling, then strained into a martini glass, it`s silky smooth and aromatically complex. Understated yet sophisticated, it`s a refined take on a classic gin cocktail perfect for civilized sipping.


Za Za Ingredients


Gin,Dubonnet Rouge,Angostura Bitters,


Za Za Recipe


Pour a dash of angostura bitters into the bottom of the glass. Add gin and dubonnet. Stir.

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  • Gin

    Gin is a distilled alcoholic beverage that has it's origin in medicinal liquor made by monks and alchemists across Europe. The historical Gin producing regions are Southern France, Flanders and Netherlands. Gin was originally created to provide aqua vitae from grape and grain distillates.

    During the Middle ages, the newly found substance Ethanol was considered by Alchemists to be the water of life, and an aqueous solution of ethanol was in use all over Europe and had different names and is literally the origin of many spirits like Whisky ( from the Gaelic uisce beatha for water of life ). Today Gin is produces from a wide range of ingredients, which gave rise to numerous distinct styles and brands. The predominant flavour of Gin is from the Juniper berries and then each different distillery flavours it further with an assortment of botanicas or herbs, spices, floral and fruit flavours, in different combinations. Gin is commonly drank mixed with Tonic water but it is also often used as a base spirit for many gin based flavoured liqueurs like Sloe Gin.

  • Dubonnet Rouge

    Dubonnet is the Grand Aperitif de France, it is a sweet, aromatic wine based aperitif. It has a wonderful history, and it was in 1846, Joseph Dubonnet created Dubonnet, in response to a competition called by the French Government to find a solution to the problem of it's inability to persuade the French Foreign Legionnaires in North Africa to drink Quinine, the only medicine for Malaria.

    Dubonnet is available in Rouge, Blanc and Gold. Dubonnet is known to be the favourite beverage of Queen Elizabeth I and Queen Elizabeth II and Nelson Rockefeller.

    The main ingredients of Dubonnet are a Red Wine base with a distinct base of Ruby Red, Ruby Cabernet and Muscat of Alexander, Herbs and spices including blackcurrant, essence of tea and others. Cinchona bark, the original medicinal ingredient derived from the bark of the cinchona tree and cane sugar.

    Note that a historical equivalent of Dubonnet is Gin and Tonic, Tonic Water was invented to make European Soldiers in South Asia drink the quinine tonic.

    Important Note , Dubonnet is Vermouth, although Vermouth is a fortified aromatised wine, but unlike Vermouth it's primary ingredient was never Wormwood, so Dubonnet is not a Vermouth, although both are very similar and are interchangeable.

  • Angostura Bitters

    Angostura Bitters is a concentrated bitters based on gentian, herbs and spices, from the House of Angostura in Trinadad and Tobago. Note that the Angostura Bitters from the House of Angostura do not contain Angostura bark.
    However, Angostura Bitters or Angobitter offered by other brands like Riemerschmid and Hemmeler, contain angostura bark, possibly to justify using the word "Angostura" in their names.

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Neel B and Mani, we are a team of two, from Calcutta, India. We are professional software engineers and passionate cocktail enthusiasts. We built this app because we saw a need for a more comprehensive and user-friendly way to find cocktails and bartending recipes. We hope you enjoy using our app as much as we enjoyed making it!

We decided to use our technology skills to help others who were in the same position as us and wanted to experiment with making cocktails at home but didn\u2019t know where to start. We have been working together for more than two years and has managed to collect an extensive library of recipes as well as tips and tricks for making the perfect cocktail.

Neel B is an Electronics and Telecommunications Engineer and martial arts and fitness enthusiast. He is an avid reader, compulsive doodler, and painter. His love for cocktails arises from the art in it and the history that traces the ups and downs of modern civilisation over centuries.

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