A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
A popular brand of elderflower liqueur, made with wild elderflowers and based with Eau de vie; 20% ABV.
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 carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
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).
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Shake all ingredients, except the sparkling wine and absinthe, with ice until chilled. Strain into a Collins glass filled with ice and top with the sparkling wine, give it a light stir. Float the absinthe on top. Garnish with a lemon twist and mint sprig.
The Canon Cocktail Book
avg. 3.7 (31)
Sorting, filtering, sharing:
There's so much more in the Mixel App!