Gimme A Beet
A small red fruit with a bright red color and sweet yet tart taste.
A syrup made from the flavoring derived from orchids of the genus Vanilla. you can make it yourself by adding vanilla extract or fresh vanilla pods to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
Juice from the beet plant, also known as beetroot.
A syrup made from the agave tequilana and agave salmiana. It is composed mainly of fructose, which hits the tongue fast and fades. To make an agave syrup that substitutes for simple, for every 100g agave mix 50g water, that will be a 2:1 dilution ratio.
Also known as bianco vermouth, blanc vermouth or Italian white vermouth, this is a type of sweet vermouth that is colorless (clear) with vanilla forward flavoring.
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.
Also called akvavit this 'water of life; is a flavored spirit that is mostly produced in Scandinavia, since the 15th century. It is a grain or potato spirit base, and can be flavored with many herbs and spices. EU laws dictate it must be mostly flavored by caraway or dill. A common brand of caraway aquavit is Linie. You can actually make this yourself (or something very similar) here is a recipe from the book 'Akvavit' by Rasmus Risum-Urth: Toast in a pan: 2g cardamom, 8g pine nuts, 10g caraway, 1.5g cinnamon bark, 0.5g star anise, 2g pink peppercorns. Add spices to 500ml of vodka and sous vide for 2 hours at 60C (or just let steep for a week). Strain off solids and add 1.5L gin.
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. #muddle #shake #ontherocks
An earthy whiskey sour from Leo Robitschek. To infuse the agave syrup: Combine 3 diced jalapeños with 250g hot water for 3 minutes. Strain the jalapeños and add the water to 810g agave nectar.