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El Tucan


0 rim
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
0 rim
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.
0.5 oz
A syrup made from the agave tequilana and agave salmiana. It is composed mainly of fructose, which hits the tongue fast and fades. To make an agave syrup that substitutes for simple, for every 100g agave mix 50g water, that will be a 2:1 dilution ratio.
0.5 oz
A juice used in some cocktails for its tart and acidic properties. Grapefruit juice can be pre-squeezed and kept fresh for many days like orange juice, unlike lemon and lime juice.
0.5 oz
Juice made from celery, used in some cocktails for its peppery taste. It is said that celery requires more calories to burn than it gives; it also requires more love than it gives.
0.75 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1 oz
A traditional herbal liqueur made in Europes alpine region by Italy and France, primarily. Made from steeping aromatic flowering plants, said to be similar in taste to absinthe but with added sugar; 38-45% ABV.
1 oz
A young mezcal that has not been aged for more than 2 months.
4 dash
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
1 oz
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.
1 wedge
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).

Rim a highball glass with a lime wedge. Gently roll the glass into salt to coat half the rim. Shake off the excess and use a napkin to make the salt consistent. Fill the highball with ice cubes. In a shaker tin, combine the remaining ingredients, except the soda, with 3 cubes and whip. Strain into the prepared glass. Add the Petchaud’s on top of the ice, then fill with club soda. Garnish with a lime wedge. #shake #ontherocks


A smoky, vegetal Paloma from Leo Robitschek.


Smoky
Herbal
The NoMad Cocktail Book
avg. 1.0 (1)
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