A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
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.
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A peach flavored French liqueur; 16% ABV. Commonly drank as an aperitif or in cocktails.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
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).
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then gently rub it around the rim of the glass. Express the lemon twist over the drink, then garnish with both twists.
For the rye infusion: Combine 750mL rye and 40g pistachio paste in a blender and blend until smooth. Transfer to a bowl, cover, and freeze for 12 hours.
Carefully poke a hole in the solidified paste and drain the liquid out. Strain through a paper coffee filter, Superbag, or fine-mesh sieve lined with several layers of cheesecloth, then funnel back into the rye bottle and refrigerate until ready to use, up to 1 month.
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