A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.
A dark rum distilled in Guyana, with a more heavy bodied molasses flavor and darker color. This is a rare variety of rum, if a recipe calls for demerara rum it may only be referring to a dark colored rum, not specifically a Guyanan rum.
A liqueur made with rose petals or the essence of rose. Ranges in ABV from 20-40%.
A popular brand of elderflower liqueur, made with wild elderflowers and based with Eau de vie; 20% ABV.
A hybrid citrus fruit originating in Barbados as an accidental cross between two introduced species, sweet orange and pomelo. Like other citrus fruits the grapefruit is popular among cocktails for its peel and juice.
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the grapefruit twist over the drink and discard. #stir #straight
To infuse the gin: Combine 750mL gin and 350g pineapple in a bowl and stir to combine. Let stand at room temperature for 4 hours, stirring occasionally. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the gin bottle and refrigerate until ready to use, up to 3 months.