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 tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
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.
A syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees; 67% sugar by mass. Super duper infamous in Canada. Most cocktails that use maple syrup specifically say to get 'A' grade, the downside is $$$$.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
Combine the lemon juice, pineapple juice, ginger syrup, maple syrup, and bitters in a mixing glass and shake. Add the club soda and pour into a Collins glass filled with ice cubes. Or bottle and reserve for use in cocktails.
#shake #ontherocks #mocktail
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