A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
An apple brandy from the Normandy region in France using apples from designated orchards, containing at least 20% local varieties, at least 70% bitter or bittersweet varieties, and no more than 15% sharp varieties. Bottled at a minimum 40% AVB.
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.
Pineau des Charentes is generally categorised as a fortified wine (aka 'mistelle' or 'vin de liqueur' in France). However, being a blend of unfermented or only lightly-fermented grape must and Cognac eau-de-vie it could be argued that the genre is more akin to a liqueur.
A Swiss aperitif flavored with gentian roots; 15% ABV. Pablo Picasso depicted a bottle in his collage 'Verre et bouteille de Suze'.
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A celery flavored bitters with a hint of lemon, created from an 19th century recipe.
Pour the sparkling wine into a chilled flute. Shake the remaining ingredients with ice, then double strain into the flute. No garnish.
“The goal with this drink was to create something that felt sophisticated and really focused on French ingredients…” -Tyson Buhler
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