A wine made from non-colored grape pulp (skin removed), primarily white grapes.
A colorless eau de vie brandy that has been flavored with or made from pears. You can make it yourself; Google it!
A liqueur predominantly flavored with the dried peels of the laraha orange native to the island of Curaçao. Curaçao liqueur likely originated in the 1600s from the Dutch spirit company Bols after the West Indies Company controlled trade from the island. The liqueur comes in many colors with blue being the original made by Bols, however the color is only added for effect and adds no flavor. Triple Sec (ie: Cointreau) is considered a white Curaçao.
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
A spice from an evergreen tree commonly called star anise, staranise, star anise seed, Chinese star anise, or badiane that closely resembles anise in flavor. Usually used as a floating garnish.
Stir with ice and strain into a chilled coupe. Garnish with a star anise pod. #stir #straight
An autumn wine-based cocktail created by Audrey Saunders at the Carlyle Hotel, NYC.