0.25 oz
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.
0.25 oz
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.
0.25 oz
A liqueur made with fresh and dry apricots, with the addition of Cognac and other fruit brandies.
0.5 oz
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.
2 oz
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. #shake #straight

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
avg. 3.6 (5)
Sorting, filtering, sharing:
There's so much more in the Mixel App!