Smith & Kerns
An alcoholic beverage flavored with brewed coffee and sugar. You can make your own, here is a recipe from Serious Eats: First, cold-brew 1/4 cup of fine ground coffee and 1.25 cups water for 12 hours in the fridge. Strain through a filer into a sealable glass jar. Make a simple syrup by combine 1 cup of sugar and 1 cup of water, bring to a boil to dissolve and let cool. Add the syrup to the mixture, with a vanilla bean and 1.5 cups light rum. Let the mix steep for 3 days, then remove the bean. Bottle your liqueur and enjoy!
The butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
Shake all, except soda, with ice until chilled. Strain into a tall glass filled with ice. Top with club soda. #shake #ontherocks
Created by Blue Blazer’s Gerbert “Shorty” Doebber in 1952.