Sazerac - drinking.land

Sazerac

Sazerac
Ricard - drinking.land

Ricard

1 1 tsp
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Ricard - drinking.land

Ricard

Ricard



Ricard is a pastis, an anise and licorice-flavored aperitif, created by Paul Ricard in 1932. The Ricard brand is the global leader in anise based alcohols, with more than 40 million litres of Ricard sold each year.[citation needed] Its main competitor is Pastis 51, which currently belongs to the Pernod Ricard group, and is produced and distributed by the Pernod Company. Ricard is a French public company founded in 1932 in Marseille, France, by Paul Ricard. It currently belongs to the Pernod Ricard group. Ricard is the first spirit brand in France regarding the volumes sold or turnover.

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superfine Sugar - drinking.land

superfine Sugar

1/2 1 tsp
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superfine Sugar - drinking.land

superfine Sugar

superfine Sugar



Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.

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Peychaud bitters - drinking.land

Peychaud bitters

2 dashes
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Peychaud bitters - drinking.land

Peychaud bitters

Peychaud bitters



Peychaud's Bitters is a bitters distributed by the Sazerac Company. It was originally created around 1830 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue (now Haiti) who settled in New Orleans, Louisiana in 1795. It is a gentian-based bitters, comparable to Angostura bitters, but with a lighter body, sweeter taste, and more floral aroma. Peychaud's Bitters is the definitive component of the Sazerac cocktail.

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Water - drinking.land

Water

1 1 tsp
×
Water - drinking.land

Water

Water



Water (chemical formula: H2O) is a transparent fluid which forms the world's streams, lakes, oceans and rain, and is the major constituent of the fluids of organisms. As a chemical compound, a water molecule contains one oxygen and two hydrogen atoms that are connected by covalent bonds. Water is a liquid at standard ambient temperature and pressure, but it often co-exists on Earth with its solid state, ice; and gaseous state, steam (water vapor). It also exists as snow, fog, dew and cloud. Water covers 71% of the Earth's surface. It is vital for all known forms of life. On Earth, 96.5% of the planet's crust water is found in seas and oceans, 1.7% in groundwater, 1.7% in glaciers and the ice caps of Antarctica and Greenland, a small fraction in other large water bodies, and 0.001% in the air as vapor, clouds (formed of ice and liquid water suspended in air), and precipitation. Only 2.5% of this water is freshwater, and 98.8% of that water is in ice (excepting ice in clouds) and groundwater. Less than 0.3% of all freshwater is in rivers, lakes, and the atmosphere, and an even smaller amount of the Earth's freshwater (0.003%) is contained within biological bodies and manufactured products. A greater quantity of water is found in the earth's interior.

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Bourbon - drinking.land

Bourbon

2 oz
×
Bourbon - drinking.land

Bourbon

Bourbon



Bourbon whiskey /b??rb?n/ is a type of American whiskey: a barrel-aged distilled spirit made primarily from corn. The name is ultimately derived from the French Bourbon dynasty, although it is disputed whether Bourbon County in Kentucky or Bourbon Street in New Orleans inspired the whiskey's name. Bourbon has been distilled since the 18th century. The use of the term "bourbon" for the whiskey has been traced to the 1820s, and the term began to be used consistently in Kentucky in the 1870s. While bourbon may be made anywhere in the United States, it is strongly associated with the American South, and with Kentucky in particular. As of 2014, the distillers' wholesale market revenue for bourbon sold within the U.S. is about $2.7 billion, and bourbon makes up about two-thirds of the $1.6 billion of U.S. exports of distilled spirits.

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Lemon peel - drinking.land

Lemon peel

1 twist of
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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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Sazerac - drinking.land

Sazerac

Sazerac

Sazerac

(Sazerac)




Pour Ricard into a glass and swirl around to coat glass, discard any excess. Place the sugar, Peychaud bitters, and water int othe glass and muddle with the back of a teaspoon. Almost fill the glass with ice cubes. Pour the bourbon over the ice cubes.




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Sazerac

Sazerac

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Bourbon Fix

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Fancy Bourbon

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Scotch Fix

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Susan Littler

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