A young mezcal that has not been aged for more than 2 months.
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.
A spicy liqueur made from green chili peppers, a common brand is Anch Reyes Verde.
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.
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.
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).
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.
A pale or golden colored lager beer, made with water Pilsner malt and Noble hops. Pale lagers tend to be dry, lean, clean-tasting and crisp. In the case of Saisons, this is a farmhouse style pale ale that is meant to be crisp and refreshing.
Rim half a highball glass with salt, fill with ice and set aside. Combine remaining ingredients in a shaker with ice. Shake until chilled. Strain into the reserved glass. Top with an ice-cold Mexican lager. Garnish with a lime slice. #shake #ontherocks