A root with a spicy taste used as a medicinal ingredient in cocktails, sometimes muddled.
A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
A simple syrup made with the addition of mint leaves. This isn't that common since the mint flavor fades quickly and degrades with heat.
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 top fermented beer brewed with large portions of wheat to malted barley. Wheat beers are often hazy due to suspended wheat protiens and yeast.
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
A crystallized sweetened candy made from ginger. You can make it yourself; Google it!
Add ginger to a shaker and muddle until completely crushed. Add liquid ingredients, except beer, and shake over ice. Strain into a tall glass with ice and top with with beer, gently stir. Garnish with fresh mint, lemon and candied ginger.
#muddle #shake #ontherocks
To make the mint infused syrup: in a medium saucepan add 2 cups of water 2 cups of sugar and 1 bushel of mint. Boil and steel for about 10 minutes. Remove excess mint and chill.
Mixel User, Liquid Lab NYC
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