A bittersweet Italian amaro made from 13 herbs and plants, but predominantly artichoke (Cynara Scolymus). Drunk as an aperitif and digestif, it has an ABV of 16.5%.
A popular French brand of ginger-flavored liqueur with origins in China; 28% ABV.
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 granulated sucrose product (1/2 glucose to 1/2 fructose) made from molasses. What makes mom's chocolate chip cookies taste so dang good (and butter) (and love).
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 carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
Combine all ingredients, except the wine, in a shaker with ice. Shake well and strain into a chilled flute. Top with sparkling wine, and garnish with a dusting of nutmeg. #shake #straight