A sweet and rich banana flavored liqueur. You can make it yourself! Here is a recipe from Serious Eats: Combine 2 peeled and sliced bananas with 1 1/2 cups rum in a sealable glass jar. Let steep for 3 days. Strain the fruit out and filter through cheesecloth. Press the bananas down to extract liquid. Heat 1/2 cup water and 1/2 cup sugar until the sugar dissolves, add the syrup to the mixture. Seal and shake, then let rest for 1 day. Enjoy!
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.
Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
A sweet syrup made from almonds, sugar, and rose water or orange flower water. Sometimes other nut derived syrups are referred to as orgeat. You can make this yourself! There's a few recipes, this one if from liquid Intelligence. Combine 660g very hot water with 200g nuts of your choice (almonds are traditional). Blend together at high speed, then strain through a fine strainer or cheescloth. Add salt if you'd like. Then combine 500g nut milk with 500g sugar, blend to combine. If the emulsion breaks, use a stick blender to quickly recombine (or shake hard before using). If you're up for it, add 1.75g Ticaloid 210s and 0.2g xanthan gum to stablize the emulsion. If you can't find Ticaloid, use a mixture of gum arabic and xanthan gum in a ratio of 9:1. This recipe doesn't use rose or orange flower water, if you'd like you can add small teaspoon of either.
A tropical yellow fruit, mostly used for its creamy texture. Monkey's like me.
Wrap the banana leaf inside a large snifter and fill with crushed ice. Whip remaining ingredients with 3 ice cubes. Strain into the glass. Top up with additional crushed ice.
To infuse the vermouth: Combine 50g coarse ground coffee with 500ml vermouth. Place in an iSi container and charge twice with N2O, shaking between charges. Allow to sit for 5 minutes and vent quickly. Strain through a cheesecloth.
Alternatively add a shot of strong coffee to your vermouth.
The NoMad Cocktail Book
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