A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
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 liqueur made from or flavored with pears. Also called Creme de Poire.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A syrup made from the flavoring derived from orchids of the genus Vanilla. you can make it yourself by adding vanilla extract or fresh vanilla pods to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A wine made from dark grape varieties that is allowed to stay in contact with the grape skins, pigments in the skin give the wine its color.
Shake all the ingredients except the wine with ice, then strain into a double old-fashioned glass over 1 large ice cube. Slowly pour the wine over the back of a spoon to float it on top of the drink. #shake #ontherocks