A fruity, rich and sweet vermouth that dates back to 1786. Thought of as a sweet vermouth with added vanilla; great with whiskey. We treat this like sweet vermouth.
A distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. It can be made from grain, potatoes, rice, beans, beets, fruit or even wood; 40% ABV.
You know what this is, dihydrogen monoxide. Used in cocktails to aide dilution and dissolution. It is liquid at room temperature but becomes solid 'ice' at 0 Celsius. Did you know ice is a mineral?
Like the pinch of salt in cookies, a couple drops from a 20g salt to 80g water solution in a cocktail will spread the flavors out, pronouncing sweet and/or tart flavours. Test it out in your favorite drink.
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.
The day before, combine all ingredients, except the lemon juice, in a ziplock bag. Remove the air and freeze. When frozen, add the lemon juice and blend for a couple seconds.
#freeze #blend #ontherocks #makeinadvance
Make the Ivory too and sample each.
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