The liquid produced from distilling bitter-orange blossoms, extracting their orange flavored essential oils. Famously used in the Ramos Gin Fizz as wells as other cocktails that a modern riffs or otherwise completely unrelated.
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 citrus juice used in many cocktails, both for its sweet and tart taste and its color. Orange juice, unlike lemon and lime, can be kept fresh for days. In a blind taste test, most people liked day-old orange juice.
A milk-like coconut based liquid, made from reducing shredded coconut and water until it reaches a smooth and thick consistency. Used in many cocktails especially in conjunction with rum. You'll find this in a can. She put the lime in the coconut, she drank 'em bot' up.
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
A gin distilled in Plymouth, England. It is less dry than the more common London Dry gin, mainly due to more root ingredients that soften the juniper flavor.
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.
Add all, except soda, to a shaker with plenty of ice. Shake vigorously for 45 seconds at least. Strain into a straight-sided tall glass (8oz). Allow to sit for 45 seconds. Then, gently and slowly pour in 2 oz. of soda water in the center of the drink. The foam should rise above the glass.
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