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.
An Italian lemon flavored liqueur mainly produced in Southern Italy, traditionally made at home; you can too! Here is a recipe from Serious Eats: Zest 10 lemons (without pith) and place in an air-tight glass container (reserve the lemons for later). Add 375ml of high-proof spirit like everlear 151. Seal and shake, then let steep for two weeks. Then, make a siple syrup with 1.75 cups water and 1.25 cups sugar. Add to the mixture and let sit for a day. Strain through a coffee filter, refirgerate, and enjoy!
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 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 ingredients with ice until chilled. Strain into a chilled coupe glass. Garnish with a lemon twist. #stir #straight
Created by Paul Clarke from cocktailchronicles.com