A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
A herbal bitter liqueur from the Bitter Truth that has notes from sweet vermouths and alpine digestive tonics. A rich dark comfortable amari that makes you want to 'don lederhosen and build an open fire.'
A sweetened liqueur made from cherries. You can make it yourself! Here is a recipe from Serious Eats: Lightly muddle 6 cups of pitted Bing cherries, pour away the juice and reserve for later. Add 1 cup of brandy, 1/2 cup of vodka and 1 cinnamon stick to the muddled cherries. Seal and shake the jar. Let steep for one week, shaking every few days. Combine the reserved cherries juice, with 1 cup sugar and 1 cup water, heat until sugar dissolves. Add the syrup to the mix, then let steep for an additional 5 days. Strain through a fine-mesh sieve lined with cheesecloth. Re-bottle and enjoy!
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
Bittermens original combination of cinnamon & spice. Try it with rum-based drinks, and other dark aged spirits.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Add all ingredients to a mixing glass. Fill with ice and stir until chilled. Strain into a cocktail glass. Express an orange peel over the glass and discard.
Inspired by J. A. Grohusko’s, Jack’s Manual of Recipes for Fancy Mixed Drinks and How to Serve Them, 1908. The original recipe called for 3/4 Rye and 1/4 Cherry brandy.
The Dead Rabbit, 2015
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