Cold In The Shadows
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
A liqueur made from raspberries, drank in cocktails or as an aperitif; 16% ABV.
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
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.
Indian Pale Ale is a beer style that developed in England for export to India. Brewed from pale malt, this beer is known for its bitter flavor (high on the IBU scale) and medium to high alcoholic content.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Combine all ingredients, except the IPA, in a shaker with ice. Shake quickly, then add the IPA. Strain into a highball glass over crushed ice. Garnish with an orange wheel. #shake #ontherocks
Adapted from Pamela Wiznitzer, Seamstress, NYC.