A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
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 liquid produced from macerating vanilla pods in ethanol. To be considered 'pure' the solution must contain a minimum of 35% alcohol and 100g of vanilla beans per litre. One drop goes a long way.
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.
In a shaker with ice, pour in the bourbon, rum, milk or cream, vanilla and syrup. Shake until chilled. Strain into a rocks glass. Dust with nutmeg.
Adapted from the famed French 75 bar in Arnaud’s restaurant in the French Quarter, New Orleans.
NYT Book Of Cocktails
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