Whiskey Cocktail, Improved No.2

A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.

A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.

A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.

A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.

This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.

Peat is a dried soil from peatlands, bogs, mires, moors and muskegs. In Scotland, peat fires are used to dry the malted barley, giving the whiskey a smoky flavor.

In gaelic, uisce betha, or 'water of life' was used to describe such drinks in the Middle Ages. This malted grain whiskey must be produced on the island of Ireland.

In gaelic, uisce betha, or 'water of life' was used to describe such drinks in the Middle Ages. This malted grain whiskey must be produced on the island of Ireland.

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).

An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.