Milk, the nutritional protein and lactose packed white stuff, is used in some cocktails for a foamy structure and leathery mouthfeel. It is also used in a technique called fat-washing, google dat!
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 subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
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.
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
Shake with ice and strain into a chilled rocks glass filled with one large cube. Garnish with grated nutmeg. #shake #ontherocks
Adapted from Jerry Thomas’, Bar-Tender’s Guide, 1862.