Letters From Oaxaca
A Spanish sparkling wine, similar to Champagne but, well, its Spanish. The word cava means cellar in Catalan; storage in caves used to be part of the wine making process.
A young mezcal that has not been aged for more than 2 months.
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 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 gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
Prepare a coupe glass by pouring the sparkling wine in first and set aside. Combine the mezcal, lime, and honey in a shaker tin with ice and shake. Strain into the coupe. Garnish with a dash of Peychaud’s on top. #shake #straight