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1 dash
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.
1 tsp
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 oz
A French quinquina aperitif wine produced from 85% Bordeaux rosé wines and 15% macerated liqueurs, giving the wine a grapefruit like taste.
0.5 oz
A fruit brandy made from the distillation of apple cider, these differ from the colorless eau de vie brandy in that apple brandies are usually aged in wood or colored in some way.
1.5 oz
An Italian herbal liqueur made from a blend of bergamot peel, Cedro lemons, chamomile, lavender, gentian, yellow roses and Melissa balm. Try in a spritz 1:1 with prosecco; 20% ABV.
0.5 oz
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
1.5 oz
A sparkling wine produced from grapes grown in Champagne, France. The carbonation is due to secondary fermentation of the wine after it's bottled. For our purposes we treat this the same as Brut and Sparkling Wine.
1 peel
A hybrid citrus fruit originating in Barbados as an accidental cross between two introduced species, sweet orange and pomelo. Like other citrus fruits the grapefruit is popular among cocktails for its peel and juice.

Whip shake with 15 pebbles of ice, all ingredient except the champagne and soda. Add soda and champagne to shaker tin. Pour into a highball glass filled with cracked ice. Express a grapefruit peel over the drink then discard. #whip #ontherocks



Herbal
Fresh
The Dead Rabbit, 2018
avg. 1.5 (2)
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