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Piedmont Fizz


0.5 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.
0.75 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.
1 oz
A quinine-laced Moscato wine base aperitif produced in Italy. It is a variety of Americano wine that uses gentian root as the primary ingredient.
1 oz
A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
1 oz
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.
0.25 oz
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
1 wheel
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

Combine simple, lemon, and Cocchi in a shaker with ice. Shake until chilled. Strain into a highball glass filled with ice. Add the club soda then top with absinthe. Garnish with a lemon wheel. #shake #ontherocks


An anise-forward gin Collins from Leo Robitschek.


Fresh
Herbal
The NoMad Cocktail Book
avg. 2.8 (4)
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