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Hair Trigger


1 slice
A refreshing tasting watery vegetable used in some cocktails like the Gin and Tonic. Some people say cucumbers taste better pickled.
0.5 oz
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
0.5 oz
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.
0.75 oz
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.
0.75 oz
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.
0.75 oz
A grape distilled base amaro made from various herbs, such as myrrh, rhubarb, chamomile, cardamom, aloe and saffron. Typically 45% ABV.
0.75 oz
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
1 slice
A refreshing tasting watery vegetable used in some cocktails like the Gin and Tonic. Some people say cucumbers taste better pickled.

Whip all ingredient with 3 ice cubes in a shaker. Strain into a cobbler glass filled with crushed ice. Top up with additional ice. Garnish with a mint sprig and a cucumbers lice. #shake #ontherocks


A bitter, minty, complex, dark and stormy from Jessica Gonzalez. 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.


Bitter
Fresh
The NoMad Cocktail Book
avg. 3.4 (5)
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