A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
A high strength (57% ABV) gin distilled in Plymouth, England. It is the strength demanded by the Royal Navy.
An Italian aperitif made of bitter orange, gentian, rhubarb and cinchona with other ingredients. Usually 11% ABV.
A juice used in some cocktails for its tart and acidic properties. Grapefruit juice can be pre-squeezed and kept fresh for many days like orange juice, unlike lemon and lime juice.
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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 sweetend and thickend coconut cream, common brand is Coco Lopez. To make your own combine coconut 1 can (~440ml) of cream and with 300g sugar.
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
Shake all the ingredients with ice, then strain into a tulip glass. Fill the glass with crushed ice and garnish with an orchid and cinnamon stick. #shake #ontherocks