A carbonated soft drink in which quinine is dissolved, giving an intensly bitter flavor. Originally, tonic was used to fight malaria as the quinine was shown to be effective. However, modern tonic has much less quinine and is really only used for its bitter flavor; please take your malaria pills (and vaccinate your kids).
A French quinquina infused with gentian root, quinine and herbs of the Grand Chartreuse mountains add to a Mistelle base; 16% ABV.
An apple brandy from the Normandy region in France using apples from designated orchards, containing at least 20% local varieties, at least 70% bitter or bittersweet varieties, and no more than 15% sharp varieties. Bottled at a minimum 40% AVB.
An amaro made by Forthave Spirits with notes of eucalyptus, cinnamon, rhubarb, and honey.
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.
An ingredient used in phosphate sodas produced in the 50s, you can buy this in concentrated amounts to get a similar mouth feel (tingly) in your cocktails. This is diluted phosphoric acid, it’s made with salts of calcium, magnesium and potassium. The solution has a pH between 2.0 and 2.2; about the same as lime juice.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
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).
Pour the tonic into a wine glass. Shake the remaining ingredients with ice, then strain into the glass. Fill the glass with ice cubes and garnish with the mint bouquet and lemon wheel. #shake #ontherocks
“Forthave is an intensely bitter amaro that tastes like rhubarb and eucalyptus. I based this wintry spritz on a drink that Al Sotack created called the Poison Ivy, so I named it after another female comic book villain.” -Matthew Belanger