A brewed drink prepared from the grinds of roasted coffee plant seeds. Coffee is a fruit!
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.
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.
A grape distilled base amaro made from various herbs, such as myrrh, rhubarb, chamomile, cardamom, aloe and saffron. Typically 45% ABV.
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.
Combine coffee and half of the simple syrup with a drop or two of cream in a shaker with ice. Shake and strain into a double rocks glass over a single ice cube. Slowly float the fernet on top. Whip the remaining cream and simple syrup, and float atop the Fernet. Garnish with grated nutmeg.
From Brandon Duff, The Lounge at Ayers, NYC.
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