Scotch, is malt whisky or grain whisky made in Scotland. Originally made from malted barley, with the addition of wheat and rye. It must be aged for at least 3 years in oak barrels.
A fortified wine made in the Madeira Islands off the Portugese coast. It is produced in a variety of styles from dry aperitif to sweet dessert wines.
An apple brandy from the Normandy region in France using apples from designated orchards, containing at least 20% local varieties, at least 70% bitter or bittersweet varieties, and no more than 15% sharp varieties. Bottled at a minimum 40% AVB.
A French herbal liqueur, with DOM meaning Deo Optimo Maximo, 'To God, most good, most great.' Made with 27 herbs and spices, many unknown.
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 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).
Stir all the ingredients over ice, then strain into an Old-Fashioned glass over 1 large cube. Express a lemon peel over the drink and drop it in.
Created by Alex Day. To infuse the Scotch: combine 1, 750ml, bottle of scotch with 150g golden raisins into a water proof bag. Place into an immersion circulator (souls vide) set to 140F for 2 hours. Chill to room temp and pass through a fine sieve lined with cheesecloth; rebottle.
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