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.
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 Spanish liqueur made from citrus and fruit juices, flavored with vanilla and other aromatic herbs and spices (a total of 43); 31% ABV. Used in a Mexican cocktail, the carajillo.
A peach flavored French liqueur; 16% ABV. Commonly drank as an aperitif or in cocktails.
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
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 the ginger beer to a chilled coupe. Combine the remaining ingredients in a cocktail shaker and shake with cracked or cubed ice. Double-strain the shaken ingredients into the coupe. Garnish with a lime twist.
Adapted from Martin Cate.
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