West Indian Sangaree
A fortified wine made in the Madeira Islands off the Portugese coast. It is produced in a variety of styles from dry aperitif to sweet dessert wines.
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
You know what this is, dihydrogen monoxide. Used in cocktails to aide dilution and dissolution. It is liquid at room temperature but becomes solid 'ice' at 0 Celsius. Did you know ice is a mineral?
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.
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 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).
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.
Dissolve sugar in lemon juice at bottom of a large goblet or double old-fashioned glass. Add cognac, Madeira and water. Add large ice cubes and stir to chill. Place a lemon peel inside the glass. Grate nutmeg on top. #build #ontherocks
Adapted from “The Only William” Schmidt’s 1892 book, The Flowing Bowl.