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.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A sweet syrup made from almonds, sugar, and rose water or orange flower water. Sometimes other nut derived syrups are referred to as orgeat. You can make this yourself! There's a few recipes, this one if from liquid Intelligence. Combine 660g very hot water with 200g nuts of your choice (almonds are traditional). Blend together at high speed, then strain through a fine strainer or cheescloth. Add salt if you'd like. Then combine 500g nut milk with 500g sugar, blend to combine. If the emulsion breaks, use a stick blender to quickly recombine (or shake hard before using). If you're up for it, add 1.75g Ticaloid 210s and 0.2g xanthan gum to stablize the emulsion. If you can't find Ticaloid, use a mixture of gum arabic and xanthan gum in a ratio of 9:1. This recipe doesn't use rose or orange flower water, if you'd like you can add small teaspoon of either.
Aged ports made from red grapes that are left to age in wooden barrels. These gradually mellow and turn a golden-brown color. Exposure to oxygen through the wood pores imparts a nutty flavor.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.
Build all ingredients, except the Port, in a frozen double rocks glass with crushed ice. Stir briefly then top with more crushed ice. Add a dash of Port on top and garnish with a mint sprig and a cherry. #build #ontherocks