2 oz
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
0.75 oz
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.
0.5 oz
A syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees; 67% sugar by mass. Super duper infamous in Canada. Most cocktails that use maple syrup specifically say to get 'A' grade, the downside is $$$$.
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
4 drop
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.

Add all ingredients, except the bitters, to a cocktail shaker and dry shake, without ice, to emulsify. Add ice and shake again until chilled. Strain into a chilled coupe or cocktail glass. Garnish with 4 drops of bitters atop the foam in a square pattern, then drag a toothpick through the bitters in a circular motion. #shake #straight

Adapted from Erik Adkins, Slanted Door, San Francisco, CA.

The Essential Cocktail Book
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