A traditional herbal liqueur made in Europes alpine region by Italy and France, primarily. Made from steeping aromatic flowering plants, said to be similar in taste to absinthe but with added sugar; 38-45% ABV.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
A gin distilled in Plymouth, England. It is less dry than the more common London Dry gin, mainly due to more root ingredients that soften the juniper flavor.
A flowering plant in the mint family.
Place thyme sprig into a heavy rocks glass and pour in Genepi. Pour remaining ingredients into a shaker with ice. Using a long match, light the thyme on fire. Shake the tin as the thyme burns. Pour the shaker’s contents, ice and all, over the burning thyme to extinguish. Garnish with a thyme sprig.
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