The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A popular brand of elderflower liqueur, made with wild elderflowers and based with Eau de vie; 20% ABV.
A bitter sweet quinine flavored Barolo based aromatized wine digestif, made with cinchona (china) bark, rhubarb, cardamom, gentian and other spices and botanicals. Similar to a quinquina but more bitter and complex due to the added quinine and Barolo. Different to the chinato vermouth in its deeper digestif flavors and emphasis on quinine.
A recently reserruected South African wine-based aperitif, as mentioned in the Savoy Cocktail Book. Made with 35 natural botanicals, many of which native to the SA Cape (some illegal in the US); 15% ABV.
A carbonated soft drink in which quinine is dissolved, giving an intensly bitter flavor. Originally, tonic was used to fight malaria as the quinine was shown to be effective. However, modern tonic has much less quinine and is really only used for its bitter flavor; please take your malaria pills (and vaccinate your kids).
In a cocktail tin, combine all the ingredients except the tonic water. Fill a highball glass with ice. Prime the highball glass with the tonic water. Cover the cocktail tin and shake. Strain the cocktail into the highball glass.
A bitter highball with hints of grapefruit. By Pierre Collins.
The NoMad Cocktail Book
avg. 2.0 (2)
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