Blanco, white spirit, white, plata or silver tequila refers to a young, unaged tequila.
A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
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 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.
A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Green Chartreuse is the original high proof version; 55% ABV.
Also known as capsicum or sweet pepper, this is not a very spicy pepper that is sometimes used in 'south of the border' style cocktails.
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).
Muddle the bell pepper with the agave syrup. Add everything else, then shake with ice and fine-strain into a chilled Collins glass filled with ice. Garnish with an umbrella and a lime wheel. #muddle #shake #ontherocks
Adapted form Sean Hoard.