In gaelic, uisce betha, or 'water of life' was used to describe such drinks in the Middle Ages. This malted grain whiskey must be produced on the island of Ireland.
A peach flavored French liqueur; 16% ABV. Commonly drank as an aperitif or in cocktails.
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 syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.
A top fermented beer brewed with large portions of wheat to malted barley. Wheat beers are often hazy due to suspended wheat protiens and yeast.
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
Shake all the ingredients, except beer, with ice. Strain into a large chilled fizz glass. Pour in the beer, then garnish with a lime wheel. #shake #straight