A dark rum distilled in Guyana, with a more heavy bodied molasses flavor and darker color. This is a rare variety of rum, if a recipe calls for demerara rum it may only be referring to a dark colored rum, not specifically a Guyanan rum.
'Point and a half' this Italian bittersweet vermouth (chinato vermouth) dates to around 1867 and is simultaneously amongst the bitterest and sweetest of vermouths. It can be used as a substitute for rosso (Italian red) vermouths in most cases, but can also be thought of as an intersting sub for dry vermouth.
The general term for the Carribean-based nonalcoholic syrup. Falernum is a sweet syrup commonly used in tropical drinks and usually flavored with almond, ginger, cloves, vanilla, allspice and lime. You can make it yourself, it takes a few days. Combine 1/3 cup toasted almonds with 1/2 cup for light rum. Seal and let sit for 2 days. Add the zest of 8 limes (no pith) and 30 whole cloves, stir and let sit for another day. Juice 4 limes and strain the juice into a sauce pot. Add 2/3 cups water and 1/2 cup sugar and cook until the sugar is dissolved. Let the syrup cool then combine it with the almond/rum infusion. Stir to combine then strain all through a cheesecloth or coffee filter. Add alcohol as a preservative and turn it into Velvet Falernum.
A brand of anise-flavored liqueurs originally produced in New Orelans as an absinthe-substitute; the main difference being its lack of wormwood.
An aromatic bitters made by Fee Brothers. Made with Angostura bark, along with other spices and citrus oils.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Stir with cracked ice until well chilled. Strain into a chilled cocktail glass. Garnish with a long orange twist, expressing the oils onto the drink. #stir #straight