A bran-removed rice wine made in Japan, where it is the national beverage. Sake can be served at various temperatures.
Also called Jenever, Dutch gin or Holland gin, this is the oldest type of gin and is still made in the Netherlands, France and Germany. It is mild flavored gin with slight juniper flavor and aroma. usually bottled around 30-35% ABV.
A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Yellow Chartreuse is sweeter in flavor and aroma than its green brother; 40% ABV.
A popular French brand of ginger-flavored liqueur with origins in China; 28% ABV.
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
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).
The aromatic flower buds of a tree native to the Maluku Islands in Indonesia. Commonly used as a spice in cooking, but sometimes in cocktails too, apparently.
Heat the sake in a bain-marie (don’t boil). Pour the sake and everything else into a pre-heated heatproof mug. Garnish with a lemon wheel studded with 6 cloves. #hot #straight