A young mezcal that has not been aged for more than 2 months.
One of the oldest amari available, this Italian drink is made with 33 different fruits, herbs and botanicals: 30% ABV.
A high proof, usually 151, (>57.5 ABV) unaged rum. Most producers are based in Jamaica, such as Wray & Nephew (W&N). This rum is usually reserved for mixed drinks and is a key ingredient in many classic cocktails.
A syrup made from the agave tequilana and agave salmiana. It is composed mainly of fructose, which hits the tongue fast and fades. To make an agave syrup that substitutes for simple, for every 100g agave mix 50g water, that will be a 2:1 dilution ratio.
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
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.
Bittermens original combination of cinnamon & spice. Try it with rum-based drinks, and other dark aged spirits.
Dark lager, brown ale, stout, porter, barley wine, these beers are characterized by their darker color and often relatively high alcoholic content.
Combine all ingredients, except the beer, in a shaker. Dry shake, without ice, then shake again with ice for 30 seconds. Strain into an 8 oz highball glass with no ice. Top with the beer. Stir briefly with a bar spoon to integrate ingredients.
An after-dinner beer cocktail.
NYT Book Of Cocktails
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