A sparkling wine produced from grapes grown in Champagne, France. The carbonation is due to secondary fermentation of the wine after it's bottled. For our purposes we treat this the same as Brut and Sparkling Wine.
In gaelic, uisce betha, or 'water of life' was used to describe such drinks in the Middle Ages. This malted grain whiskey must be produced on the island of Ireland.
A gin liqueur distilled with sloe drupes; small fruits relative to the plum. It is a much lower alcohol percent than dry gin and has a sweeter flavour due to the added sugar.
A dark brown or clear chocolate-flavored liqueur made from the cacao seed. Crème refers to the creamy texture, but actually contains no dairy. Usually 20-25% 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 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 the whiskey, gin, cacao and juice with ice, then fine-strain into a chilled wine glass filled with one large ice cube. Top with champagne. Garnish with a lemon wheel. #stir #ontherocks
Created for a Playboy article in winter 2012.