A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
A simple syrup made from rose water. Make it yourself: 2.5cu water, 4cu sugar, 0.25cu lime juice, 0.5cu rose water. Heat and stir until the sugar dissolves.
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 carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Combine all, except the wine, in a cocktail shaker. Add ice and shake well. Strain into a flute and top with the sparkling wine. Garnish with a lemon twist. #shake #straight
A Christmas take on the French 75.