Meaning 'scented' in spanish, this is a sherry made in Jerez produced by oxidative aging giving it a dark color and nutty flavor. Unlike the Fino and Amontillado sherries, in Oloroso the flor yeast is suppressed by fortification at an earlier stage, allowing to slowly oxidize for longer time periods (often years) in American or Canadian oak barrels.
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.
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
Add all ingredients to a shaker and dry shake, without ice, vigorously. Add ice and shake again until chilled. Strain into a coupe or small wineglass. Garnish with freshly grated nutmeg.
From Jerry Thomas’, How to Mix Drinks, 1887. Said to “give strength to delicate people.”
The Essential Cocktail Book
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