A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
A juice used in some cocktails for its tart and acidic properties. Grapefruit juice can be pre-squeezed and kept fresh for many days like orange juice, unlike lemon and lime juice.
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 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.
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Combine all the ingredients, except the soda, in a highball glass filled with a long ice cube or 3 ice cubes. Top off with soda and garnish with an orange slice. #build #ontherocks
Named after the Italian film of the same name.