A young mezcal that has not been aged for more than 2 months.
A liqueur predominantly flavored with the dried peels of the laraha orange native to the island of Curaçao. Curaçao liqueur likely originated in the 1600s from the Dutch spirit company Bols after the West Indies Company controlled trade from the island. The liqueur comes in many colors with blue being the original made by Bols, however the color is only added for effect and adds no flavor. Triple Sec (ie: Cointreau) is considered a white Curaçao.
A peach flavored liqueur.
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 concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Shake with ice and strain into a chilled coupe. Flame the orange twist over the drink, the garnish with the twist.
The recipe calls for a bitter cinnamon syrup, make it by combining 4 cinnamon sticks, 2oz gentian root, 4 cups sugar and 2 cups water. Heat over low until sugar dissolves. Cool then strain.
The Joy of Mixology, Revised & Updated
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