A 16th century yellowish to colorless brandy produced in Peru by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Pisco from Peru must be aged for at least 3 months but only in steel vats. They must be distilled to proof, and ABV tends to stay around ~40%
A full flavoured red-colored sweet Italian vermouth. Try it in a Manhattan or Negroni. Often considered the best vermouth, along with Carpano Antica. We treat this like sweet vermouth.
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
A liqueur made from stalks of the rhubarb plant. Usually has a sweet, tart flavor like some berries.
A high proof, usually 151, (>57.5 ABV) unaged rum. Most producers are based in Jamaica, such as Wray & Nephew (W&N). This rum is usually reserved for mixed drinks and is a key ingredient in many classic cocktails.
A hybrid citrus fruit originating in Barbados as an accidental cross between two introduced species, sweet orange and pomelo. Like other citrus fruits the grapefruit is popular among cocktails for its peel and juice.
Herbs are any plants used for food, flavoring, medicine, or fragrances for their savory or aromatic properties and refers to the leafy green or flowering parts of a plant. Culinary use typically distinguishes herbs from spices.
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the grapefruit twist over the drink and discard, then garnish with the rhubarb ribbon. #stir #ontherocks