Sazerac (Standing Room)
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
An apple brandy from the Normandy region in France using apples from designated orchards, containing at least 20% local varieties, at least 70% bitter or bittersweet varieties, and no more than 15% sharp varieties. Bottled at a minimum 40% AVB.
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
A liqueur made from stalks of the rhubarb plant. Usually has a sweet, tart flavor like some berries.
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A celery flavored bitters with a hint of lemon, created from an 19th century recipe.
Rinse a single old-fashioned glass with absinthe and dump. Stir the remaining ingredients over ice, then strain into the glass. #stir #straight
“This is a great drink to batch at home. Combine the ingredients in a bottle, add a touch of water, and keep it in the freezer.” -Matthew Belanger