A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Acidic juice from pressing unrip grapes or other unripe fruit.
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 whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
A variety of sherry characterized by being darker than fino but lighter than oloroso. It starts as a fino, fortified to approximately 13.5% alcohol with a cap of flor yeast limiting its exposure to the air, however becomes an amontillado when the flor fails to develop adequately or is killed by additional fortification. Without the layer of flor, amontillado must then be fortified to approximately 17.5% alcohol to slow oxidation. The drink is slowly exposed to oxygen through porous American or Canadian oak casks, gaining a darker colour and richer flavour. It is named after the Montilla region of Spanin where it originated in the 18th century, however the name is also used commercially as a simple measure of color to label any sherry lying between a fino and an oloroso.
'Nikka whisky,' similar in style to scotch, is a blended malt whiskey produced in Japan. It has a high reputation, often making the top of 'Best Whiskey' lists.
Often used to rim a glass for cocktails or made into a solution to add to the liguid itself in order to balance the flavors. Table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
Stir all ingredients with ice until chilled. Strain into a double rocks glass over one large cube. Garnish with flaky salt atop the ice.
A Japanese whisky Old-Fashioned from Shaun Dunn.
The bitters are infused with equal parts Angostura to cold brew concentrate. To make the coffee, combine 455g coarse ground coffee beans with 2kg water (2L). Cover and allow to sit in the fridge for 18 hours. Strain though a fine mesh.
The NoMad Cocktail Book
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