A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
An apple brandy from the Normandy region in France using apples from designated orchards, containing at least 20% local varieties, at least 70% bitter or bittersweet varieties, and no more than 15% sharp varieties. Bottled at a minimum 40% AVB.
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.
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. 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.
Bittermens original combination of cinnamon & spice. Try it with rum-based drinks, and other dark aged spirits.
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
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 double rocks glass over 1 large ice cube. Garnish with lemon and orange twists. #stir #ontherocks
Created by Brian Miller in 2008.