DLB
1 oz
A rum made from fresh cane juice rather than molasses and aged in charred oak barrels, lending a rich smoky flavor to the rums. Common varieties include Clement Vieux and several offerings Rhum J.M. Rhum agricole originated in the French Caribbean islands.
0.5 oz
A grape distilled base amaro made from various herbs, such as myrrh, rhubarb, chamomile, cardamom, aloe and saffron. Typically 45% ABV.
0.5 oz
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.
0.5 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
0.5 oz
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
0.25 oz
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
0.25 oz
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.
Shake with ice, then strain into a coupe. #shake #straight
From Don Lee. “I had to ask Don for this recipe so many times that by the time I got around to make it for the first time I was sick of it. But its pretty brilliant.”
Bitter
Herbal