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.
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 French quinquina infused with gentian root, quinine and herbs of the Grand Chartreuse mountains add to a Mistelle base; 16% ABV.
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.
A French liqueur made from blackberries, drank in cocktails or as an aperitif; 16% ABV.
A small berry that is used as a garnish or muddled for its tangy, sour flavor and dark color.
Combine all, except garnish and crème de mûre, in a shaker tin with 3 cubes. Whip the tin. Place the blackberries at the bottom of a double rocks glass. Fill the glass with crushed ice. Strain the whipped mixture into the glass. Fill the glass with more crushed ice. Pour the crème de mûre over top the ice.
A refreshing sour with blackberries from Leo Robitschek.
The NoMad Cocktail Book
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