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.
A variety of Fino sherry made around the port of Sanlúcar de Barrameda, Spain. In spanish chamomile tea is called manzanilla.
A high strength (57% ABV) gin distilled in Plymouth, England. It is the strength demanded by the Royal Navy.
A clean anise-like flavored liqueur made from fennel. A good producer for this type of liqueur is Finocchietto.
A colorless eau de vie brandy that has been flavored with or made from pears. You can make it yourself; Google it!
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.
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Pour the seltzer into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the mint bouquet. #shake #ontherocks