A brandy based liqueur made with vanilla, citrus and other secret spices. First created in the 15th century as a 'brandy milk.' Bottled at 35% ABV.
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.
Also known as bianco vermouth, blanc vermouth or Italian white vermouth, this is a type of sweet vermouth that is colorless (clear) with vanilla forward flavoring.
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 vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
Combine all the ingredients in a cocktail tin with ice and shake. Strain into a fizz glass filled with ice cubes.
A spicy gin sour with hints of vanilla.
To make the Jalapeño-infused agave syrup: Dice 3 medium jalapeños with all the seeds and steep in 250ml hot water for 3 minutes. Strain out the jalapeños and stir in 810g of agave nectar.
The NoMad Cocktail Book
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