Weird Fiction
1 slice
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 oz
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.
1 oz
A wine made from dark grape varieties that is allowed to stay in contact with the grape skins, pigments in the skin give the wine its color.
0.5 oz
A variety of sherry characterized by being darker than fino but lighter than oloroso. It starts as a fino, fortified to approximately 13.5% alcohol with a cap of flor yeast limiting its exposure to the air, however becomes an amontillado when the flor fails to develop adequately or is killed by additional fortification. Without the layer of flor, amontillado must then be fortified to approximately 17.5% alcohol to slow oxidation. The drink is slowly exposed to oxygen through porous American or Canadian oak casks, gaining a darker colour and richer flavour. It is named after the Montilla region of Spanin where it originated in the 18th century, however the name is also used commercially as a simple measure of color to label any sherry lying between a fino and an oloroso.
0.25 oz
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.
0.25 oz
An Italian amaro distilled from the Nonino family, known for their grappa, which sets up the base of this amaro; 35% ABV
0.5 oz
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.
1 tsp
An ingredient used in phosphate sodas produced in the 50s, you can buy this in concentrated amounts to get a similar mouth feel (tingly) in your cocktails. This is diluted phosphoric acid, it’s made with salts of calcium, magnesium and potassium. The solution has a pH between 2.0 and 2.2; about the same as lime juice.
1 slice
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
2
Common examples used in cocktails are strawberries, raspberries, blueberries, red currants, and blackcurrants.
In a shaker, gently muddle the orange slice. Add the remaining ingredients and short shake with ice for about 5 seconds, then strain into a collins glass. Fill the glass with crushed ice and garnish with the orange slice and berries. #muddle #shake #whip #ontherocks
Fresh
Tart