English Highball - drinking.land

English Highball

English Highball
Brandy - drinking.land

Brandy

3/4 oz
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Brandy - drinking.land

Brandy

Brandy



Cognac brandy in a typical snifter Brandy (from brandywine, derived from Dutch brandewijn, "gebrande wijn" "burned wine"[1]) is a spirit produced by distilling wine. Brandy generally contains 35-60% alcohol by volume (70-120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are coloured with caramel colouring to imitate the effect of aging, and some brandies are produced using a combination of both aging and colouring.

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Gin - drinking.land

Gin

3/4 oz
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Gin - drinking.land

Gin

Gin



Gin is a spirit which derives its predominant flavour from juniper berries (Juniperus communis). From its earliest origins in the Middle Ages, gin has evolved from a herbal medicine to an object of commerce in the spirits industry. Gin was developed on the basis of the older jenever, and became popular in Great Britain when William of Orange, leader of the Dutch Republic, occupied the English, Scottish and Irish thrones with his wife Mary. Gin is one of the broadest categories of spirits, represented by products of various origins, styles, and flavour profiles that all revolve around juniper as a common ingredient.

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Sweet Vermouth - drinking.land

Sweet Vermouth

3/4 oz
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Sweet Vermouth - drinking.land

Sweet Vermouth

Sweet Vermouth



Vermouth (/v?r?mu??/ ver-MOOTH; also UK /?v??rm??/;) is an aromatized, fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, spices). The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif, with fashionable cafes in Turin serving it to guests around the clock. However, in the late 19th century it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date, such as the Martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative white wine in cooking. Historically, there have been two main types of vermouth, sweet and dry.

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Carbonated water - drinking.land

Carbonated water
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Carbonated water - drinking.land

Carbonated water

Carbonated water



Carbonated water (also known as club soda, soda water, sparkling water, seltzer water, or fizzy water) is water into which carbon dioxide gas under pressure has been dissolved. Some of these have additives, such as sodium chloride, sodium bicarbonate or similar, but seltzer water is almost always composed of water and carbon dioxide with no other additives. This process, known as carbonation, is a process that causes the water to become effervescent. Most carbonated water is sold in ready to drink bottles as mineral water and carbonated beverages such as soft drinks. However, it is rather easy to prepare at home with soda makers.

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Lemon peel - drinking.land

Lemon peel
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Lemon peel - drinking.land

Lemon peel

Lemon peel



Zest is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor ("zest") to foods. In terms of fruit anatomy, zest is obtained from the flavedo (exocarp) which is also referred to as zest. The flavedo and white pith (albedo) of a citrus fruit together makes up its peel. The amounts of both flavedo and pith are variable among citrus fruits, and may be adjusted by the manner in which they are prepared. Citrus peel may be used fresh, dried, candied, or pickled in salt.

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English Highball - drinking.land

English Highball

English Highball

English Highball

(English Highball)




Pour brandy, gin, and sweet vermouth into a highball glass over ice cubes. Fill with carbonated water. Add the twist of lemon peel, stir, and serve. (Ginger ale may be substituted for carbonated water, if preferred.)




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