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.
Juice made from celery, used in some cocktails for its peppery taste. It is said that celery requires more calories to burn than it gives; it also requires more love than it gives.
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 rhubarb base Italian amaro lending a bittersweet taste; 30% ABV.
An Italian aperitif made of bitter orange, gentian, rhubarb and cinchona with other ingredients. Usually 11% ABV.
A fruit known for its watery summertime flavor, red center, black seeds and green outer #iconic. Since the watermelon is so watery, it is a good candidate for making juice ice cubes.
A carbonated soft drink in which quinine is dissolved, giving an intensly bitter flavor. Originally, tonic was used to fight malaria as the quinine was shown to be effective. However, modern tonic has much less quinine and is really only used for its bitter flavor; please take your malaria pills (and vaccinate your kids).
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).
Often used to rim a glass for cocktails or made into a solution to add to the liguid itself in order to balance the flavors. Table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
Use a lemon wedge to rim a highball glass. Roll the glass in salt to coat half the rim. Shake off excess and use a napkin to make the salt consistent. Fill the glass with ice.
Whip remaining ingredients, except the tonic, in a tin with a few cubes. Add the tonic to the tin. Strain into the highball glass. Fill with additional tonic to taste.
A bitter and vegetal watermelon cooler. By Pietro Collina.
To make the black pepper infused syrup: combine 150g crushed black pepper (pref. Tellicherry), with 800g simple syrup. Place in an iSi container and charge twice with N2O, shaking between charges. Allow to sit for 5 minutes and vent quickly. Strain through a cheesecloth.
Alternatively you could make a simple syrup in the usual stovetop way, except add the crushed black pepper to the mix.
The NoMad Cocktail Book
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