Rested (reposado) tequilas are aged at least 2 months in wooden containers often recycled from bourbon, cognac or wine production.
A common digistif in the Alps, these are liqueurs flavored with or distilled from pine needles and pine cones.
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 tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
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.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Shake all the ingredients with 3 ice cubes, then strain into a Pilsner glass filled with crushed ice. Garnish with a mint sprig. #shake #ontherocks