A syrup made from the agave tequilana and agave salmiana. It is composed mainly of fructose, which hits the tongue fast and fades. To make an agave syrup that substitutes for simple, for every 100g agave mix 50g water, that will be a 2:1 dilution ratio.
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 tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
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.
Shake all, except the soda, with ice. Strain into a fizz glass over ice. Top with the soda.
#shake #ontherocks #mocktail
To infuse the agave syrup: Combine 3 diced jalapeños with 250g hot water for 3 minutes. Strain the jalapeños and add the water to 810g agave nectar.
The NoMad Cocktail Book
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