A type of rum made from cane juice rather than cane molasses. Rhum agricole originated in the French Caribbean islands. The dark varieties have been aged in charred oak, lending their color to the rums.
A fruit brandy made from the distillation of apple cider, these differ from the colorless eau de vie brandy in that apple brandies are usually aged in wood or colored in some way.
A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Green Chartreuse is the original high proof version; 55% ABV.
A so-called 'raw' cane sugar that was never refined into white sugar. The sugar molasses has been removed by gravitational separating in a centrifuge. It can be made into a simple syrup by a 1:1 sugar:water ratio by mass.
Aromatic bitters from Fee Brothers, that are aged in emptied oak whiskey barrels from American distilleries.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
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).
Muddle the sugar cube and bitters. Add everything else, then stir with ice and strain over one large cube into a chilled rocks glass. Garnish with an orange and lemon twist. #muddle #stir #ontherocks
Adapted from Nate Dumas.