A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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.
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 young mezcal that has not been aged for more than 2 months.
Blanco, white spirit, white, plata or silver tequila refers to a young, unaged tequila.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Shake all ingredients with ice until chilled. Strain into a nick and nora glass. Top with a dash of angostura bitters.
A mezcal margarita that is spicy and herbaceous from Leo Robitschek.
To infuse the tequila: Combine 750ml tequila with 5 diced medium jalapeños for 15 minutes, then strain.
For a single drink: combine 3/4oz (22ml) tequila with 1/8th of a single jalapeño for 15 minutes.
The NoMad Cocktail Book
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