A La Byron
Not the Beyoncé variety, this sweetened lemon beverage is a common ingredient in some cocktails like the Arnold Palmer. Be careful, some commercial brands will be too sweet, better to make your own!.
A celery flavored bitters with a hint of lemon, created from an 19th century recipe.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
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.
Also called Jenever, Dutch gin or Holland gin, this is the oldest type of gin and is still made in the Netherlands, France and Germany. It is mild flavored gin with slight juniper flavor and aroma. usually bottled around 30-35% ABV.
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.
Add all ingredients to a shaker. Fill with ice and shake. Strain into a punch glass. Garnish with freshly grated nutmeg. #shake #straight
Inspired by O. H. Byron’s, The Modern Bartenders’ Guide or Fancy Drinks and How to Mix them, 1884.