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.
Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
An Italian wheat-based herbal liquore that undergoes two infusions. The first includes licorice, orange peel, rhubarb, ginseng, and vanilla. The second infusion is more floral, with peach and apricot blossoms rounding out the blend and adding to the aromatics. Grappa and beet sugar is then added to the mixture.
A celery flavored bitters with a hint of lemon, created from an 19th century recipe.
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.
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.
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 refreshing tasting watery vegetable used in some cocktails like the Gin and Tonic. Some people say cucumbers taste better pickled.
Shake all, except the soda, with ice until chilled. Strain into a tall glass with ice and top with soda water. Garnish with a cucumber slice or wheel. #shake #ontherocks
Don’t omit the salt in this one, it really brightens up the celery juice.