One of the oldest amari available, this Italian drink is made with 33 different fruits, herbs and botanicals: 30% ABV.
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
A French liqueur made from blackberries, drank in cocktails or as an aperitif; 16% ABV.
A syrup made from the flavoring derived from orchids of the genus Vanilla. you can make it yourself by adding vanilla extract or fresh vanilla pods to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
Certain acids are very common in fruits and available in a food grade powder. Add a couple drops of acid and water to any cocktail and see how it tastes. Common acids are: citric, malic, tartaric, acetic, lactic, phosphoric and ascorbic.
A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
You know what this is, dihydrogen monoxide. Used in cocktails to aide dilution and dissolution. It is liquid at room temperature but becomes solid 'ice' at 0 Celsius. Did you know ice is a mineral?
Chill all the ingredients. Combine them in a carbonating bottle, charge with CO2, and gently shake to help dissolve the CO2 into the liquid. Refrigerate the carbonating bottle for at least 20 minutes, and preferably for 12 hours, before opening. Pour into a chilled flute.
For the Champagne Acid: Combine 94g water, 3g tartaric acid powder, and 3g lactic acid powder in a bowl. Stir to dissolve. Transfer to a dropper bottle.
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