A young mezcal that has not been aged for more than 2 months.
The cheapest and most common type of port. After fermentation it is kept in steel tanks to prevent aging. Any coloring is articically added.
A concentrated fruit syrup made from blackberry pulp. Combine 1/2 cup blackberry preserves with 1/2 cup sugar and 1 cup water. Bring to boil, cool, strain and store. You can add some other spices like cardamom pods or cloves during boiling.
Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A highly concentrated spicy bitters from one of the more spicy peppers; habanero.
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
A small berry that is used as a garnish or muddled for its tangy, sour flavor and dark color.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Combine all except the bitters in a shaker without ice. Shake well to incorporate the egg white. Add ice and shake again until chilled. Strain into a coupe or sour glass. Add the habanero bitters to the top of the drink. Garnish with a blackberry and mint sprig.
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