A top fermented dark beer made with roasted malts and/or brown malts. These are usually higher ABV (7+) and range from flavors of bread to chocolate, coffee, and cream.
A sub-set of dark, molasses-driven rums. These rums are very dark in color from added refined sugar (molasses), multiple distillation, and likely, but not always, aging in charred oak. There is no formal definition of black rum, if a recipe calls for this type of rum, it is usually refering to a very very darkly colored rum; a common example is Gosling's Black Seal. Pair it with lemon, lime, ginger and pineapple.
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.
Give your stout a quick stir to ensure it doesn’t fizz up and explode when shaking, then add all ingredients to a shaker. Dry shake, without ice, then shake hard again with ice. Strain into a frozen cocktail glass and garnish with fresh nutmeg.
A Spot At The Bar
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