A fruit brandy made from the distillation of apple cider, these differ from the colorless eau de vie brandy in that apple brandies are usually aged in wood or colored in some way.
A gin liqueur distilled with sloe drupes; small fruits relative to the plum. It is a much lower alcohol percent than dry gin and has a sweeter flavour due to the added sugar.
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.
Aromatic bitters from Fee Brothers, that are aged in emptied oak whiskey barrels from American distilleries.
Not the tech giant! A fruit in the rose family most widely known for its juice; allowing it to ferment makes cider, yum!
Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with an apple slice. #shake #straight
From Derek Brown.