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Excellent Negus

Winter Edition


1 tsp
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.
0.5 oz
A syrup made from the flavoring derived from orchids of the genus Vanilla. you can make it yourself by adding vanilla extract or fresh vanilla pods to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
2
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
2 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.
4 oz
You know what this is, dihydrogen monoxide. Used in cocktails to aide dilution and dissolution. It is liquid at room temperature but becomes solid 'ice' at 0 Celsius. Did you know ice is a mineral?
0.25 cup
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
7 oz
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.
0 grated
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.
1 peel
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
1 peel
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

Combine all the above ingredients in a 16 oz jar. Allow to macerate for 3 days, the strain through a chinois. This mix should last indefinitely. To make the Excellent Negus, warm 6 oz of this mix in a saucepan and pour into a wine glass. Garnish with grated nutmeg. Twist a lemon peel over the glass to express; discard the peel. Do the same with an orange peel. #batch #straight #makeinadvance #hot


Inspired by William Torrington’s, Cooling Cups and Dainty Drinks, 1869.


Herbal
Hot
The Dead Rabbit, 2015
avg. 3.0 (3)
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