Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
Not the tech giant! A fruit in the rose family most widely known for its juice; allowing it to ferment makes cider, yum!
A fortified wine aperitif. Absentroux is a blend of Ugni blanc, Clairette blanche and Grenache blanc wines—coupled with woormwood, mugwart, genepi, pepper, marjoram, cardamom, lemon Balm, Chamomile and more.
A whiskey blended from various single malt whiskeys, also called blended malt and vatted malt. The 'malt' refers to the malted barley (required in Scotland) or rye, used to make the whiskey.
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 syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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
Pour the seltzer into a chilled fizz glass. In a shaker, gently muddle the apple slices. Add the remaining ingredients to the shaker and shake with ice. Double strain into the glass. #shake #muddle #straight