High Street Cocktail
A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
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.
An apricot flavored brandy liqueur, similar to peach liqueur.
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.
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
Certain acids are very common in fruits and available in a food grade powder. Add a couple drops of acid and water to any cocktail and see how it tastes. Common acids are: citric, malic, tartaric, acetic, lactic, phosphoric and ascorbic.
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).
Stir in a mixing glass over ice until chilled. Strain into a rocks glass filled with ice. Garnish with a lemon twist. #stir #ontherocks
For the ascorbic acid solution: add 6oz of distilled water to 2 tbls ascorbic acid powder.