A bran-removed rice wine made in Japan, where it is the national beverage. Sake can be served at various temperatures.
A sweet, aromatised wine-based quinquina. It is a blend of fortified wine, herbs, spices and quinine; 15% ABV.
A bittersweet Italian amaro made from 13 herbs and plants, but predominantly artichoke (Cynara Scolymus). Drunk as an aperitif and digestif, it has an ABV of 16.5%.
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 brand of elderflower liqueur, made with wild elderflowers and based with Eau de vie; 20% ABV.
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).
Stir with ice and strain into a chilled, St-Germain rinsed coupe. Garnish with a lemon twist. #stir #straight
“Koyo” is Japanese for colorful leaves.