A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.
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 liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
A shrub bitters made by Bittermens to honor the Pickleback. Primary flavors are vinegar and celery.
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).
Add all ingredients to a mixing glass. Add ice and stir until chilled. Strain into a chilled coupe or cocktail glass. Garnish with a lemon peel.
Adapted from Jeremy Oerter, Donna, Brooklyn, NYC. Based on a tequila drink from the NYC bar `Mayahuel'.
The Essential Cocktail Book
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