A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
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.
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Muddle the sugar cube and bitters into a paste. Add everything else, but the absinthe, and stir with ice. Strain into a chilled absinthe-rinsed rocks glass. Twist a lemon peel over the surface of the drink and discard.
George T. Stagg tops the chart at 70% ABV.
The PDT Cocktail Book
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