A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
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 French herbal liqueur, with DOM meaning Deo Optimo Maximo, 'To God, most good, most great.' Made with 27 herbs and spices, many unknown.
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.
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.
A hybrid citrus fruit originating in Barbados as an accidental cross between two introduced species, sweet orange and pomelo. Like other citrus fruits the grapefruit is popular among cocktails for its peel and juice.
Add all ingredients except soda water to a cocktail shaker. Add ice and roll back and forth from shaker tin to shaker tin. Strain over ice into a Collins glass. Top with soda water and garnish with a grapefruit peel.
#roll #ontherocks #shake
Adapted from Brad Farran, Bull Durham Beer Co., Durham, NC.
The Essential Cocktail Book, 2017
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