A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
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.
A brand of anise-flavored liqueurs originally produced in New Orelans as an absinthe-substitute; the main difference being its lack of wormwood.
A commonly used syrup made from pomegranate juice, characterized by a flavour that is both tart and sweet, and by a deep red colour. Coming from the French spelling of pomegranate, 'grenade.' To make it yourself (don't buy it premade) combine 100% pomegranate juice (like the Pom Wonderful brand) with equal parts sugar by mass. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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).
Combine ingredients in a shaker with ice. Shake until chilled. Strain into a chilled cocktail glass and garnish with a lemon wheel.
For homemade grenadine: 1 L pomegranate juice, 1 cup sugar, 6 oz aged brandy. Combine in a saucepan and heat until syrupy. Let cool.
NYT Book Of Cocktails
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