An Italian amaro distilled from the Nonino family, known for their grappa, which sets up the base of this amaro; 35% ABV
A high strength (57% ABV) gin distilled in Plymouth, England. It is the strength demanded by the Royal Navy.
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.
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
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).
Shake with ice until chilled. Strain into a chilled coupe or cocktail glass. Express a lemon peel over the drink, cut a notch in the peel and place it on the rim. #shake #straight
“Light, drinkable and most important, craveable.” -Justin Elliot