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.
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 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.
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.
A crystallized sweetened candy made from ginger. You can make it yourself; Google it!
Add all ingredients, except the soda, to a shaker with a small piece of ice and whip. Pour into a frozen Collins glass with ice and top with soda. Garnish with a piece of crystallized ginger. #whip #ontherocks