A bittersweet Italian amaro made from 13 herbs and plants, but predominantly artichoke (Cynara Scolymus). Drunk as an aperitif and digestif, it has an ABV of 16.5%.
One of the best selling Italian amari, made using 40 herbs including vanilla and orange peel; 23% ABV.
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 naturally sweetened and carbonated beverage. It can be bought with or without the addition of alcohol, but this depends on which country you live in.
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
Add all ingredients, except ginger beer, to a shaker with ice. Shake until chilled. Strain into a Collins glass over ice. Top up with ginger beer and ice if necessary. Garnish with lime wheels.
Adapted from Jamie Boudreaux, Canon, Seattle, WA.
The Essential Cocktail Book
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