A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
A juice stone fruit with a creamy texture, something like a peach.
The driest and lightest of the traditional sherry varieties. They are consumed young and shortly after opening the bottle; within a few hours they start to lose flavor.
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.
Herbs are any plants used for food, flavoring, medicine, or fragrances for their savory or aromatic properties and refers to the leafy green or flowering parts of a plant. Culinary use typically distinguishes herbs from spices.
Shake all with ice and strain into an ice-filled goblet. Garnish with a sprig of tarragon. #shake #ontherocks
Adapted from Humberto Marques, Curfew Copenhagen.