A fruit brandy made from the distillation of apple cider, these differ from the colorless eau de vie brandy in that apple brandies are usually aged in wood or colored in some way.
A peach flavored liqueur.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Shake all ingredients, except the sparkling wine, with ice until chilled. Strain into a Collins glass filled with ice. Top with the sparkling wine and garnish with a mint sprig.
Make sure to buy a good liqueur that’s not too sweet, Giffard is a good choice.
The Canon Cocktail Book
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