A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
You know what this is, dihydrogen monoxide. Used in cocktails to aide dilution and dissolution. It is liquid at room temperature but becomes solid 'ice' at 0 Celsius. Did you know ice is a mineral?
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
Also called Anis, this is a anise-flavored liqueur mostly consumed in Mediterranean countries. The most traditional ersion is made by distillation of aniseed.
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Add all ingredients to a mixing glass. Fill with ice and stir until chilled. Strain into a cocktail glass. Twist a lemon peel over the glass; discard the peel. #stir #straight
Inspired by Harry Johnson’s, Bartenders’ Manual, 1882.