A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
A 16th century yellowish to colorless brandy produced in Peru by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Pisco from Peru must be aged for at least 3 months but only in steel vats. They must be distilled to proof, and ABV tends to stay around ~40%
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
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.
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
Shake all ingredients with ice and fine-strain into a chilled coupe glass. Garnish with a cherry and pineapple wedge on a pick. #shake #straight
A modification from the 1939 classic cocktail from the book “Just Cocktails” by WC Whitfield.