A whiskey blended from various single malt whiskeys, also called blended malt and vatted malt. The 'malt' refers to the malted barley (required in Scotland) or rye, used to make the whiskey.
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 strong coffee liqueur based on the espresso shot, a concentrated coffee drink extracted under pressure.
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.
An alcoholic preparation flavored with botanicals, the end result is characteristically bitter, sour or bittersweet. Usually added in drop or dash volumes.
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink. #stir #ontherocks