Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.
A full flavoured red-colored sweet Italian vermouth. Try it in a Manhattan or Negroni. Often considered the best vermouth, along with Carpano Antica. We treat this like sweet vermouth.
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 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 soda, to a shaker with ice and shake. Pour into a frozen Collins glass with ice and top with the soda. Garnish with candied ginger. #shake #straight