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.
A fruit brandy made from the distillation of apple cider, these differ from the colorless eau de vie brandy in that apple brandies are usually aged in wood or colored in some way.
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. Yellow Chartreuse is sweeter in flavor and aroma than its green brother; 40% ABV.
A commonly used syrup made from pomegranate juice, characterized by a flavour that is both tart and sweet, and by a deep red colour. Coming from the French spelling of pomegranate, 'grenade.' To make it yourself (don't buy it premade) combine 100% pomegranate juice (like the Pom Wonderful brand) with equal parts sugar by mass. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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.
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large cube.
This is one of several Death & Co variations on the Diamondback (a classic made with rye, apple brandy, and Chartreuse), each named after a different snake. -Thomas Waugh
Death & Co
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