A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
A liqueur made with rose petals or the essence of rose. Ranges in ABV from 20-40%.
A colorless eau de vie made from apricot flesh and/or kernels.
A gin distilled in Plymouth, England. It is less dry than the more common London Dry gin, mainly due to more root ingredients that soften the juniper flavor.
A French quinquina aperitif wine produced from 85% Bordeaux rosé wines and 15% macerated liqueurs, giving the wine a grapefruit like taste.
Also known as bianco vermouth, blanc vermouth or Italian white vermouth, this is a type of sweet vermouth that is colorless (clear) with vanilla forward flavoring.
A hybrid citrus fruit originating in Barbados as an accidental cross between two introduced species, sweet orange and pomelo. Like other citrus fruits the grapefruit is popular among cocktails for its peel and juice.
Stir all with ice, strain into a Nick and Nora. Express a grapefruit peel over the drink, then discard the peel. #stir #straight