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.
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 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.
A Swiss aperitif flavored with gentian roots; 15% ABV. Pablo Picasso depicted a bottle in his collage 'Verre et bouteille de Suze'.
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.
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.
From Jane Danger and Pietro Collina.
The NoMad Cocktail Book
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