Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
A sweet and intensly concentrated vinegar used in some cocktails for its tartness, due to the high concentration of acetic acid, and its molasses like sweetness.
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 concentrated fruit syrup made from the pulp or 'juice' of passion fruits. You can make it by combining equal parts (by mass) pasison fruit purée to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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.
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 tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
Squeeze 2 lime wedges into a jigger to reach 1/2 oz of juice. Toss the spent wedges into a shaker tin with the remaining ingredients. Add 3 ice cubes and whip. Strain into a highball glass filled with crushed ice. Top up with additional ice. Garnish with pineapple fronds.
#shake #ontherocks #mocktail
To make the black pepper infused syrup: combine 150g crushed black pepper (pref. Tellicherry), with 800g simple syrup. Place in an iSi container and charge twice with N2O, shaking between charges. Allow to sit for 5 minutes and vent quickly. Strain through a cheesecloth.
Alternatively you could make a simple syrup in the usual stovetop way, except add the crushed black pepper to the mix.
The NoMad Cocktail Book
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