A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
A fruit brandy made from the distillation of apple cider, these differ from the colorless eau de vie brandy in that apple brandies are usually aged in wood or colored in some way.
A popular brand of elderflower liqueur, made with wild elderflowers and based with Eau de vie; 20% ABV.
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. 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.
A hybrid citrus fruit originating in Barbados as an accidental cross between two introduced species, sweet orange and pomelo. Like other citrus fruits the grapefruit is popular among cocktails for its peel and juice.
Stir all the ingredients over ice, then strain into an old-fashioned glass over 1 large cube. Express a grapefruit peel and drop it in.
To infuse the St-Germain: Combine 1 bottle of St-Germain to 10g green cardamom pods in a bowl, stir and let sit for 12 hours. Strain through a cheesecloth or coffee filter and re-bottle.
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