Lust For Life
A young mezcal that has not been aged for more than 2 months.
A rare variety of sherry initially aged to become a fino or amontillado, but inexplicably begins aging oxidatively as an oloroso. Only 1-2% of grapes naturally develop in this manner.
A sweet syrup made from almonds, sugar, and rose water or orange flower water. Sometimes other nut derived syrups are referred to as orgeat. You can make this yourself! There's a few recipes, this one if from liquid Intelligence. Combine 660g very hot water with 200g nuts of your choice (almonds are traditional). Blend together at high speed, then strain through a fine strainer or cheescloth. Add salt if you'd like. Then combine 500g nut milk with 500g sugar, blend to combine. If the emulsion breaks, use a stick blender to quickly recombine (or shake hard before using). If you're up for it, add 1.75g Ticaloid 210s and 0.2g xanthan gum to stablize the emulsion. If you can't find Ticaloid, use a mixture of gum arabic and xanthan gum in a ratio of 9:1. This recipe doesn't use rose or orange flower water, if you'd like you can add small teaspoon of either.
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 tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
A naturally-dark and bittersweet product made from roasted, fermented and ground cacao seeds. But you knew that already! Primarily used as a garnish shaved on top of drinks.
Combine all in a shaker with ice, shake well and strain into a rocks glass over one large cube. Garnish with a light dusting of grated chocolate or cocoa powder. #shake #ontherocks