A 'revolutionary' new style of port meant to be drunk chilled. Flavors are bright and aromatic; on the nose there are ripe blackberries, tar, smoke and orange liqueur. This is a medium-bodied port, that tastes of fleshy black fruits, sloe, spice and just a hint of white pepper.
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 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 small red fruit with a bright red color and sweet yet tart taste.
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
A refreshing tasting watery vegetable used in some cocktails like the Gin and Tonic. Some people say cucumbers taste better pickled.
Muddle the strawberry with the simple syrup. Add everything else, then shake with ice and fine-strain into a chilled Collins glass filled with ice. Top with 2 oz club soda. Garnish with a cucumber wheel.
#muddle #shake #ontherocks
A Pimm’s Cup variation.
The PDT Cocktail Book
avg. 2.5 (2)
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