A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Yellow Chartreuse is sweeter in flavor and aroma than its green brother; 40% ABV.
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 bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Shake hard with ice, then double strain into a goblet. Express oils from a lemon peel across the top of the drink, discard. #shake #straight
From The Proper Pour, Charlotte Voisey.