A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
A brand of triple sec produced in France. It is drunk as an aperitif, degestif, and used in cocktails like the margarita; 40% ABV.
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.
An extra dry carbonated sparkling wine containing less than 1.5% sugar. It is often used in place of Champagne. For our purposes we treat this the same as Champagne and Sparkling Wine.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Add all ingredients, except the brut, in a cocktail shaker with ice. Shake well and strain into a flute. Top with the sparkling wine. Garnish with a flamed orange peel. #shake #straight
A good drink to pair with a seafood brunch. -Ted Kilgore