Rested (reposado) tequilas are aged at least 2 months in wooden containers often recycled from bourbon, cognac or wine production.
A young mezcal that has not been aged for more than 2 months.
Also known as Vermouth di Torino, Italian vermouth, rosso and red vermouth; these vermouth have been sweetened with cane sugar or caramelized sugar, usually giving the vermouth 10-15% sugar and a slightly reddish brown color.
A juice used in some cocktails for its tart and acidic properties. Grapefruit juice can be pre-squeezed and kept fresh for many days like orange juice, unlike lemon and lime juice.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. 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.
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
Short shake all ingredients (except the bitters) with 3 ice cubes, then strain into a Pilsner glass filled with crushed ice. Add the bitters and swizzle them on top of the drink. Grate a bit of cinnamon over the drink, then garnish with a cinnamon stick. Serve with a straw.
Death & Co
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