Danger Haus

1 tsp
Oleo: oil, saccharum: sugar. A preparation of combining sugar to lemon peels which extract the oils and create a sweetened oil. Used in cocktails since the 19th century. You can make it yourself: peel some lemons, add 2oz sugar to each lemon you've peeled. Muddle a reasonable amount and let sit for an hour.
0.5 oz
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.
1 oz
A less common syrup made from cranberries and cranberry juice. You can make it yourself! Combine (by weight) 1 part demerara sugar to 4 part cranberry juice and 4 part cranberries in a sauce pan, simmer until cranberries have 'popped'. Let cool, filter, and store.
1 oz
A Swiss aperitif flavored with gentian roots; 15% ABV. Pablo Picasso depicted a bottle in his collage 'Verre et bouteille de Suze'.
1.5 oz
The driest and lightest of the traditional sherry varieties. They are consumed young and shortly after opening the bottle; within a few hours they start to lose flavor.
1 slice
A refreshing tasting watery vegetable used in some cocktails like the Gin and Tonic. Some people say cucumbers taste better pickled.

Combine all ingredients in a shaker tin with 3 cubes and whip. Prepare a highball glass by wrapping the cucumber slice from the base to the rim. Fill the glass with crushed ice. Strain the mixture into the glass. #shake #ontherocks

From Jane Danger and Pietro Collina.

The NoMad Cocktail Book
avg. 3.0 (2)
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