In gaelic, uisce betha, or 'water of life' was used to describe such drinks in the Middle Ages. This malted grain whiskey must be produced on the island of Ireland.
A top fermented dark beer made with roasted malts and/or brown malts. These are usually higher ABV (7+) and range from flavors of bread to chocolate, coffee, and cream.
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
Also known as pimento dram, this is an allspice berry flavored liqueur; from the pimento tree. You can make your own! Here is a recipe from Serious Eats: Measure out 1/2 cup whole allspice berries, then crush them in a mortar and pestle or grinder. Place the crushed allspice in a sealable glass jar with 1 cup rum, steep for 4 days, shaking daily. On day 5, add 1 broken cinnamon stick. Let steep for 7 more days, after 12 total days of steeping, strain out the solids through a cheesecloth. Make a syrup by combining 1 1/2 cup water and 2/3 cup brown sugar, heat until it dissolves then add it to the alcholoic mix. Let rest for an additional day, and enjoy!
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
Serves 6-8. Combine all the ingredients in a punch bowl with 1 cup crushed ice, then slip in a large block of ice. Grate nutmeg over the surface of the punch. Ladel into individual glasses and garnish with lime wheels.
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