A type of rum made from cane juice rather than cane molasses. Rhum agricole originated in the French Caribbean islands. The dark varieties have been aged in charred oak, lending their color to the rums.
A fruit brandy made from the distillation of apple cider, these differ from the colorless eau de vie brandy in that apple brandies are usually aged in wood or colored in some way.
A Swiss aperitif flavored with gentian roots; 15% ABV. Pablo Picasso depicted a bottle in his collage 'Verre et bouteille de Suze'.
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 produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
A celery flavored bitters with a hint of lemon, created from an 19th century recipe.
Shake all the ingredients with ice, then double strain into a chilled coupe. #shake #straight