A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
Slightly sweeter than London Dry gin, but dryer than genever, this 'missing link' gin may or may not be the inspiration for the Tom Collins.
Meaning 'scented' in spanish, this is a sherry made in Jerez produced by oxidative aging giving it a dark color and nutty flavor. Unlike the Fino and Amontillado sherries, in Oloroso the flor yeast is suppressed by fortification at an earlier stage, allowing to slowly oxidize for longer time periods (often years) in American or Canadian oak barrels.
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 syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees; 67% sugar by mass. Super duper infamous in Canada. Most cocktails that use maple syrup specifically say to get 'A' grade, the downside is $$$$.
A dairy product containing up to 80% fat, which makes it solid at room temperature. Used in some cold-weather cocktails directly, or indirectly in a process called fat-washing.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Not the tech giant! A fruit in the rose family most widely known for its juice; allowing it to ferment makes cider, yum!
Shake all the ingredients with ice, then strain into a double rocks glass over 1 large cube. Garnish with an apple fan. #shake #ontherocks