A port made from white grapes that make a great base for cocktails, but can also be drunk chilled on their own. These ports range from dry to sweet.
A sweet dessert sherry made by adding a sweetener to Oloroso sherry or by blending Oloroso with Pedro Ximénez.
An apricot flavored brandy liqueur, similar to peach liqueur.
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
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 all the ingredients with ice, then strain into a single old-fashioned glass. Express the lemon twist over the drink and discard. #stir #straight