#3 Cup
1 oz
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.
1 oz
A naturally sweetened and carbonated beverage. It can be bought with or without the addition of alcohol, but this depends on which country you live in.
0.75 oz
Also known as Vermouth di Torino, Italian vermouth, rosso and red vermouth; these vermouth have been sweetened with cane sugar or caramelized sugar, usually giving the vermouth 10-15% sugar and a slightly reddish brown color.
0.5 oz
A liqueur predominantly flavored with the dried peels of the laraha orange native to the island of Curaçao. Curaçao liqueur likely originated in the 1600s from the Dutch spirit company Bols after the West Indies Company controlled trade from the island. The liqueur comes in many colors with blue being the original made by Bols, however the color is only added for effect and adds no flavor. Triple Sec (ie: Cointreau) is considered a white Curaçao.
0.5 oz
Also refered to as Peter heering, this cherry liqueur brand is commonly used in cocktails like the Singapore Sling and Blood & Sand.
0.5 oz
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.
4 leaf
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
2 wheel
A refreshing tasting watery vegetable used in some cocktails like the Gin and Tonic. Some people say cucumbers taste better pickled.
2 wheel
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
1 wheel
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Muddle the mint, cucumber, and 1 orange slice. Add everything else, then shake with ice and strain into a chilled Collins glass filled with ice. Garnish with a mint sprig and an orange slice. #muddle #shake #ontherocks
The name refers to the base spirit of the bottled Pimm's cocktails. There used to be many: No. 2 was scotch, No. 3 was brandy, No.4 was rum, No.5 was rye, and No.6 was vodka. All that remains (at least in the US) is the gin-based Pimm’s # 1.
Herbal
Fresh