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Bitter Intentions


1.5 oz
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.
2 oz
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
0.75 oz
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.
0.75 oz
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.
1 oz
Also known as Vermouth di Torino, Italian vermouth, rosso and red vermouth; these vermouth have been sweetened with cane sugar or caramelized sugar, usually giving the vermouth 10-15% sugar and a slightly reddish brown color.
1 wheel
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.

Pour soda water into a Collins glass without ice. Add Campari, lemon juice, and syrup to a shaker with ice. Shake until cold. Strain into the prepared glass and fill with cracked ice. Top with vermouth and garnish with an orange slice. #shake #ontherocks


Adapted from Bobby Heugel, Anvil, Houston, TX.


Bitter
Fresh
The Essential Cocktail Book
avg. 3.6 (50)
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