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 brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
A sweet and rich banana flavored liqueur. You can make it yourself! Here is a recipe from Serious Eats: Combine 2 peeled and sliced bananas with 1 1/2 cups rum in a sealable glass jar. Let steep for 3 days. Strain the fruit out and filter through cheesecloth. Press the bananas down to extract liquid. Heat 1/2 cup water and 1/2 cup sugar until the sugar dissolves, add the syrup to the mixture. Seal and shake, then let rest for 1 day. Enjoy!
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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).
Rinse a chilled old-fashioned glass with absinthe, dump the excess. Stir remaining ingredients over ice and strain into the drink. Express the lemon twist and discard.
“The idea of putting bananas in a boozy cocktail once seemed questionable at best.” -Natasha David
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