A sweet, aromatised wine-based quinquina. It is a blend of fortified wine, herbs, spices and quinine; 15% ABV.
An Italian lemon flavored liqueur mainly produced in Southern Italy, traditionally made at home; you can too! Here is a recipe from Serious Eats: Zest 10 lemons (without pith) and place in an air-tight glass container (reserve the lemons for later). Add 375ml of high-proof spirit like everlear 151. Seal and shake, then let steep for two weeks. Then, make a siple syrup with 1.75 cups water and 1.25 cups sugar. Add to the mixture and let sit for a day. Strain through a coffee filter, refirgerate, and enjoy!
Peat is a dried soil from peatlands, bogs, mires, moors and muskegs. In Scotland, peat fires are used to dry the malted barley, giving the whiskey a smoky flavor.
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).
Shake with ice until chilled, then strain into a chilled wine goblet. Add the garnish. #shake #straight
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