A 16th century yellowish to colorless brandy produced in Peru by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Pisco from Peru must be aged for at least 3 months but only in steel vats. They must be distilled to proof, and ABV tends to stay around ~40%
An Italian lemon flavored liqueur mainly produced in Southern Italy, traditionally made at home; you can too! Here is a recipe from Serious Eats: Zest 10 lemons (without pith) and place in an air-tight glass container (reserve the lemons for later). Add 375ml of high-proof spirit like everlear 151. Seal and shake, then let steep for two weeks. Then, make a siple syrup with 1.75 cups water and 1.25 cups sugar. Add to the mixture and let sit for a day. Strain through a coffee filter, refirgerate, and enjoy!
A Swiss aperitif flavored with gentian roots; 15% ABV. Pablo Picasso depicted a bottle in his collage 'Verre et bouteille de Suze'.
A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Yellow Chartreuse is sweeter in flavor and aroma than its green brother; 40% ABV.
Also known as bianco vermouth, blanc vermouth or Italian white vermouth, this is a type of sweet vermouth that is colorless (clear) with vanilla forward flavoring.
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).
Add ingredients to a rocks glass over ice. Stir briefly. Garnish with an expressed lemon peel. #build #ontherocks
Created by Simon Difford at the Cabinet Room.