A syrup made from the flavoring derived from orchids of the genus Vanilla. you can make it yourself by adding vanilla extract or fresh vanilla pods to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A dairy product containing up to 80% fat, which makes it solid at room temperature. Used in some cold-weather cocktails directly, or indirectly in a process called fat-washing.
An Italian herbal liqueur produced since 1890 in Benevento, Campania, Italy. The yellow color comes from the addition of saffron, other herbs include mint and fennel. Strega is considered a digestif and is also used in cocktails; 40% ABV.
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 top fermented dark beer made with roasted malts and/or brown malts. These are usually higher ABV (7+) and range from flavors of bread to chocolate, coffee, and cream.
Scotch, is malt whisky or grain whisky made in Scotland. Originally made from malted barley, with the addition of wheat and rye. It must be aged for at least 3 years in oak barrels.
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
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 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 the ingredients to a shaker. Fill with ice and shake. Strain into a wine glass. Garnish with freshly grated nutmeg. Twist a lemon peel over the glass to express the oils; discard the peel.
Inspired by William Torrington’s, Cooling Cups and Dainty Drinks, 1869.
The Dead Rabbit, 2015
avg. 2.7 (3)
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