Ice Cream Soda, Bariana
A syrup made from the flavoring derived from orchids of the genus Vanilla. you can make it yourself by adding vanilla extract or fresh vanilla pods to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A mixture of half cream and half milk, usually 10-18% milkfat, super common in the USA and not super common everywhere else (kinda like fahrenheit). Substitute in your contry with single cream, light and extra light cream. This is used as a foaming agent and for fat-washing in cocktails.
A liqueur made with fresh and dry apricots, with the addition of Cognac and other fruit brandies.
Also known as kirsch, this is a clear fruit brandy made from double distillation of morello cherries.
A colorless eau de vie made from apricot flesh and/or kernels.
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.
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 the ingredients, except the soda, to a shaker. Fill with ice and shake. Strain into an ice-filled wine glass. Add the soda and garnish with freshly grated nutmeg. #shake #ontherocks
An updated drink from Louis Fouquet’s Bariana, 1896.