A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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 butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.
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. Green Chartreuse is the original high proof version; 55% ABV.
A grape distilled base amaro made from various herbs, such as myrrh, rhubarb, chamomile, cardamom, aloe and saffron. Typically 45% ABV.
A hot beverage made with chocolate or cocoa powder, consumed during the fall. Make the good stuff with milk instead of water!
Fill a cocktail glass that can take heat with hot water to warm it. Add the Chartreuse, Fernet, and hot chocolate to a small saucepan and warm until a simmer. Discard the water in the glass and pour in the mixture.
For the garnish, combine the syrup, bitters and cream in a shaker tin. Shake without ice until the cream thickens but is still loose enough to pour. Float the Angostura cream atop the drink.
A herbaceous spiked hotel chocolate from Leo Robitschek.
The NoMad Cocktail Book
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