Jelly Roll Morton
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
The cheapest and most common type of port. After fermentation it is kept in steel tanks to prevent aging. Any coloring is articically added.
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
The butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Dry shake all ingredients, without ice, then shake again with ice. Double strain into a coupe. #shake #straight
We don’t make a lot of flips at D&C but this jammy flip, named for the jazz musician, is a crowd-pleaser. -Thomas Waugh