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Agave Nectar

(n.) A sweetener made from the agave plant. To make agave nectar, juice is extracted from the ripe heart of the plant (the piña), which is then filtered and heated…

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Strong Start

In this riff on the classic Irish coffee, former Pouring Ribbons bartender Troy Sidle contrasts the herbaceous aromatics of housemade génépy cream with warming, rum-spiked coffee.

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Falernum

(n.): A sweetened syrup or liqueur made from lime zest, cloves, sugar, ginger and almonds that most likely originated in 19th-century Barbados. It can be either nonalcoholic or alcoholic and…

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Syrup

(n.) Commonly used in 19th-century cocktails in the United States, these sugar-sweetened solutions provide a viscosity as well as intense flavor and color when made from fruits or nuts that…

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Shrub

1. (n.) A vinegar-based syrup used as a mixer. From the Arabic word sharab, meaning “to drink,” these acidic concoctions have roots in the 18th century, when colonialists in the…

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Grenadine

(n.) Historically made from tart-sweet pomegranate juice and sugar, grenadine is perhaps the most enduring in the category of concentrated fruit syrups that were popular cocktail ingredients in the late…