A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
Juice made from celery, used in some cocktails for its peppery taste. It is said that celery requires more calories to burn than it gives; it also requires more love than it gives.
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.
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
Shake all ingredients with ice and strain into a coupe. #shake #straight
Celery juice is used to accent and showcase the flavor of this drink which is similar to the Gimlet. Created in 2009 by Joaquín Simó.