An apple brandy from the Normandy region in France using apples from designated orchards, containing at least 20% local varieties, at least 70% bitter or bittersweet varieties, and no more than 15% sharp varieties. Bottled at a minimum 40% AVB.
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 fortified wine made in the Madeira Islands off the Portugese coast. It is produced in a variety of styles from dry aperitif to sweet dessert wines.
Acidic juice from pressing unrip grapes or other unripe fruit.
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
Bittermens original combination of cinnamon & spice. Try it with rum-based drinks, and other dark aged spirits.
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).
A woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. They have a bitter, astringent taste and a characteristic aroma.
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard, then garnish with the rosemary sprig. #stir #straight