A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
Crème de Cacao White is a clear liqueur with a milk chocolate flavor, underpinned by faint vanilla and apricot tones.
A liqueur made from or flavored with pears. Also called Creme de Poire.
Also known as pimento dram, this is an allspice berry flavored liqueur; from the pimento tree. You can make your own! Here is a recipe from Serious Eats: Measure out 1/2 cup whole allspice berries, then crush them in a mortar and pestle or grinder. Place the crushed allspice in a sealable glass jar with 1 cup rum, steep for 4 days, shaking daily. On day 5, add 1 broken cinnamon stick. Let steep for 7 more days, after 12 total days of steeping, strain out the solids through a cheesecloth. Make a syrup by combining 1 1/2 cup water and 2/3 cup brown sugar, heat until it dissolves then add it to the alcholoic mix. Let rest for an additional day, and enjoy!
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.
A citrus juice used in many cocktails, both for its sweet and tart taste and its color. Orange juice, unlike lemon and lime, can be kept fresh for days. In a blind taste test, most people liked day-old orange juice.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
Add all the ingredients to a shaker. Fill with ice and shake. Strain into a punch glass with one chunk of cracked ice. Garnish with grated nutmeg.
Inspired from William J. Tarling’s Cafe Royal Cocktail Book, 1937. This recipe is Dead Rabbit’s variation and calls for Orinoco Bitters but you can sub Angostura.
The Dead Rabbit, 2015
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