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%
An Italian pomace (grape leftovers from wine making) brandy; usually 34-40% ABV. Flavor largely depends on the quality and type for grapes used, much like wine.
Crème de Cacao White is a clear liqueur with a milk chocolate flavor, underpinned by faint vanilla and apricot tones.
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 concentrated fruit syrup made from raspberry pulp. Combine 1/2 cup raspberry preserves with 1/2 cup sugar and 1 cup water. Bring to boil, cool, strain and store. You can add some other spices like cardamom pods or cloves during boiling.
A rose flavored water made by steeping rose petals. Used in some cocktails like the Juliet and Romeo, Old Pal, In Bloom and Jules & Jim. Some say it has a strong (and off-putting) perfume taste.
Shake all the ingredients with ice, then double strain into a chilled coupe.
“Pisco is generally agreeable to the vodka drinker, so we like to keep one on every menu. The drink is named after the song sung by HAL 9000 as he loses his computer mind in 2001: A Space Odyssey—a premonition of how many times we made this super-popular drink while it was on the menu.” -Matthew Belanger
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