A Brazilian spirit made form sugar cane juice (as opposed to cane molasses like rum), similar to rhum agricole. This is the unaged variety of Cachaça.
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.
One of the best selling Italian amari, made using 40 herbs including vanilla and orange peel; 23% ABV.
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.
Shake all ingredients with ice and strain into a rocks glass filled with ice. Garnish with a grapefruit twist.
Phil recommends a caçhaca blend of 2/3 silver and 1/3 amburana-aged caçhaca. See a video of the drink being made on youtube! Check ‘The Educated Barfly’ channel.
Mixel User, Phillip Gruneich
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