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).
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 class of bitters that a broadly made from aromatic herbs, spices, fruits and botanicals. This includes Peychuad and Angostura bitters. You can make these at home. There are plenty of recipes online for various bitters, a good book source is 'Bitters' by Brad Parsons. The only down side is they generally require hard-ish to source ingredients.
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.
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.
Crème de Cacao White is a clear liqueur with a milk chocolate flavor, underpinned by faint vanilla and apricot tones.
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.
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 primarily after-dinner spirit made from distilling wine. Generally containing 35-60% ABV and generally aged in wooden casks. Cognac is a famous example of a brandy (produced in the Cognac region of France).
Build in a mixing glass, express the lemon peels in the glass and drop them in. Stir remaining ingredients, except absinthe, with ice. Strain into an absinthe-rinsed rocks glass. #stir #straight