A liqueur made from apricot kernels giving an almond-like taste, which may also flavor the more common amaretto.
Crème de Cacao White is a clear liqueur with a milk chocolate flavor, underpinned by faint vanilla and apricot tones.
The butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
Shake all ingredients with ice and fine strain into a chilled glass. Garnish with a grating of fresh nutmeg and make a line of Peychaud bitters across the surface either by swiping the bitters across the drink surface or dragging a few drops with a toothpick.
From Harry Craddock’s 1930 Savoy Cocktail Book.
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