A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.
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 tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
An Italian amaro distilled from a secret mix of caramelized sugar, gentian, bitter and sweet orange and natural herbs; 30% ABV. A notable substitute for Amer Picon.
An Italian amaro distilled from the Nonino family, known for their grappa, which sets up the base of this amaro; 35% ABV
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
Shake all with ice until chilled. Strain into a double rocks glass over one large cube.
A whiskey sour with bitter fruit notes from Gino Pellarin.
To make the ginger-lime syrup: Combine 600g water, 800g light brown sugar, 300g chopped ginger, 95g lime juice in a sauce pan. Simmer for 45 minutes, stirring occasionally. Add 20g lime zest. Allow to steep for 30 minutes. Strain and cool.
The NoMad Cocktail Book
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