Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
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 syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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 wine made from dark grape varieties that is allowed to stay in contact with the grape skins, pigments in the skin give the wine its color.
Combine everything but the red wine in a shaker with ice, and shake until chilled. Strain into a double rocks glass filled with a single large ice cube. Slowly float a bit of red wine on top.
This cocktail is a great way to use some red wine that has been left out for some time.
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