A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
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 American version of a violet liqueur with added ingredients, made from parma violet petals with blackberries, raspberries, strawberries, cassis, honey, orange peel and vanilla. Often thought of as a good violette liqueur substitute but the two differ grately.
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.
A syrup made from the flavoring derived from orchids of the genus Vanilla. you can make it yourself by adding vanilla extract or fresh vanilla pods to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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.
Dry shake all the ingredients, then dump into a Pilsner glass filled with crushed ice. Swizzle until cold, then top with a thin layer of Creme Yvette. Serve with a straw. #shake #swizzle #ontherocks