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Maple liqueur. Maple liqueur refers to various alcoholic products made from maple syrup, primarily in the Northeast United States and Canada. It is most commonly made by mixing Canadian rye whiskey and Canadian maple syrup. Maple liqueur is considered an important cultural beverage in certain Canadian festivals.
Step 1: Muddle. To a standard old fashioned glass, add your sugar cube, 1 or 2 dashes of Angostura bitters (or a similar style of bitters) and a bar spoon’s worth of water. Use your muddler to ...
Drambuie is a sweet, golden coloured 40% ABV liqueur made from Scotch whisky, heather honey, herbs and spices. [4]In the 1880s, [5] Ross developed and improved the recipe, changing the original brandy base to one of scotch whisky, initially for his friends and then later for hotel patrons.
Irish Mist is an Irish whiskey -based liqueur produced in Tullamore, Ireland, by the Irish Mist Liqueur Company Ltd. In September 2010 it was announced that the brand was being bought by Gruppo Campari [1] from William Grant, only a few months after Grants had bought it from the C&C Group. [2] It is made from aged Irish whiskey, heather and ...
Rock and Rye. Rock and Rye is a term (both generically and brand names) for a bottled liqueur or mixed cocktail composed of rye whiskey and rock candy (crystallized sugar) [1][2] or fruit. [3]
Ricard (1 tsp) [Instead of Absinthe], caster sugar (½ tsp), bitters (2 ds), water (1 tsp), whisky (2 oz), and lemon (1 twist) The Ricard is swirled in a glass to coat, discarding the excess. The sugar, bitters, and water and muddled in the glass with a teaspoon. The glass is filled with ice cubes, and bourbon is poured over the ice.
Make this extra special by making your own candied ginger garnish, up the ante with a slightly crisper ginger beer or an extra bold ginger ales, or just serve this with whatever ole whiskey and ...
Southern Comfort (often abbreviated SoCo) is an American, naturally fruit-flavored, whiskey liqueur [1] with fruit and spice accents. [2][3][4][5] The brand was created by bartender Martin Wilkes Heron in New Orleans in 1874, using whiskey as the base spirit. Whiskey was replaced by a neutral spirit under the ownership of Brown–Forman.
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