Also called Jenever, Dutch gin or Holland gin, this is the oldest type of gin and is still made in the Netherlands, France and Germany. It is mild flavored gin with slight juniper flavor and aroma. usually bottled around 30-35% ABV.
A scotch whisky based liqueur, made with honey, herbs and spices since 1910. You can make your own! Here is a recipe from Serious Eats: Combine 1 tsp crushed fennel seeds, with 1/3 cup honey, 1/2 cup water, 1 tablespoon fresh rosemary, over medium heat until sugar dissolves. Let the mix steep and cool. Once cool, pour into a sealable glass jar, add 3/4 cup scotch whisky and let sit for 3 days. Strain and re-bottle.
A Czech herbal bitters, often drunk as a digestive aid. It has a ginger or cinnamon-like flavor; 38% ABV.
The general term for the Carribean-based nonalcoholic syrup. Falernum is a sweet syrup commonly used in tropical drinks and usually flavored with almond, ginger, cloves, vanilla, allspice and lime. You can make it yourself, it takes a few days. Combine 1/3 cup toasted almonds with 1/2 cup for light rum. Seal and let sit for 2 days. Add the zest of 8 limes (no pith) and 30 whole cloves, stir and let sit for another day. Juice 4 limes and strain the juice into a sauce pot. Add 2/3 cups water and 1/2 cup sugar and cook until the sugar is dissolved. Let the syrup cool then combine it with the almond/rum infusion. Stir to combine then strain all through a cheesecloth or coffee filter. Add alcohol as a preservative and turn it into Velvet Falernum.
Aromatic bitters from Fee Brothers, that are aged in emptied oak whiskey barrels from American distilleries.
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).
Shake all ingredients with ice until chilled. Strain into a chilled rocks glass. Express and lemon peel over the drink, then discard the peel. #shake #straight