'Nikka whisky,' similar in style to scotch, is a blended malt whiskey produced in Japan. It has a high reputation, often making the top of 'Best Whiskey' lists.
Italian for 'a little bitter,' this sweet, almond-flavored liqueur is made from either apricot pits, almonds or both. It can be drunk by itself, in coffee, or in many mixed drinks.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Add everything to a chilled rocks glass, then fill with pebble ice. Swizzle, then top with more pebble ice. Garnish with 3 dashes of Peychaud’s Bitters and a mint sprig. #build #ontherocks #swizzle
Adapted from Stanislav Vadrna.