A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
Not the tech giant! A fruit in the rose family most widely known for its juice; allowing it to ferment makes cider, yum!
A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
A French white wine based quinquina infused with wild gentian root from the Auvergne region’s heights, along wih many other plants, then aged in French oak barrels; 16% ABV.
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 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.
A celery flavored bitters with a hint of lemon, created from an 19th century recipe.
Often used to rim a glass for cocktails or made into a solution to add to the liguid itself in order to balance the flavors. Table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
Pour the sparkling wine into a chilled flute. In a shaker, gently muddle the apples. Add the remaining ingredients and shake with ice. Double strain into the flute. #muddle #shake #straight