A whiskey made from the mixture of different types of whiskey, such as malt, rye, corn or barley.
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 syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
Peat is a dried soil from peatlands, bogs, mires, moors and muskegs. In Scotland, peat fires are used to dry the malted barley, giving the whiskey a smoky flavor.
A crystallized sweetened candy made from ginger. You can make it yourself; Google it!
Add all ingredients except peated whiskey to a shaker with ice. Shake and strain into a rocks glass with fresh ice. Float the peated whiskey on top by gently pouring it over the back of a spoon. Garnish with crystallized ginger.
Created by Sam Ross. This is a great variation of this 'modern classic' called the Son of a Bee Sting, switch the Scotch for gin and the peaty whisky for a spritz of rosewater.
A Spot At The Bar
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