A Brazilian spirit made form sugar cane juice (as opposed to cane molasses like rum), similar to rhum agricole. This is the aged or dark variety of Cachaça, aged in differnet types of wooden barrels each lending its own flavor to the spirit.
A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Yellow Chartreuse is sweeter in flavor and aroma than its green brother; 40% ABV.
A colorless eau de vie brandy that has been flavored with or made from pears. You can make it yourself; Google it!
A full flavoured red-colored sweet Italian vermouth. Try it in a Manhattan or Negroni. Often considered the best vermouth, along with Carpano Antica. We treat this like sweet vermouth.
A quinine-laced Moscato wine base aperitif produced in Italy. It is a variety of Americano wine that uses gentian root as the primary ingredient.
A fruit brandy made from the distillation of apple cider, these differ from the colorless eau de vie brandy in that apple brandies are usually aged in wood or colored in some way.
Not the tech giant! A fruit in the rose family most widely known for its juice; allowing it to ferment makes cider, yum!
Stir all in a mixing glass with ice. Strain into a rocks glass. Skewer the apple slices into a fan and garnish on the rim. #stir #straight
A fall Sazerac from Pietro Collina.