A popular brand of amaretto, a sweet almond-flavored liqueur made from either apricot pits, almonds or both. It can be drunk by itself, in coffee, or in many mixed drinks.
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
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.
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
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).
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.
Dry shake all ingredients, without ice, then shake agin with ice until chilled. Strain into an ice filled old-fashioned glass. Garnish with a lemon zest and optionally a brandied cherry.
The original recipe comes from Jeffrey Morgenthaler, and calls for 0.75oz cask-strength bourbon and 1 bar spoon of simple syrup.
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