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.
An alcoholic falernum syrup liqueur with ABV between 11-35 ABV; we chose the most common 11%. Falernum is mainly used in tropical drinks but can also be drank by itself. It usually has flavors of almond, ginger, cloves, vanilla, allspice and lime.
A liqueur made with fresh and dry apricots, with the addition of Cognac and other fruit brandies.
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 gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
Shake all ingredients with ice until chilled. Strain into a coupe glass.
From Jessica Gonzalez.
To infuse the gin: Combine 100g Szechuan peppercorns with 1L gin. Allow to sit for 30 minutes.
For a single drink: Combine 6g Szechuan peppercorns with 2oz (60ml) gin for 30 minutes.
The NoMad Cocktail Book
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