Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
A non-alcoholic acidulated drink made with vinegar and commonly used in 'soft cocktails' but growing in popularity across the cocktail spectrum. You can make this yourself, there are an endless number of recipes online.
A sparkling wine produced from grapes grown in Champagne, France. The carbonation is due to secondary fermentation of the wine after it's bottled. For our purposes we treat this the same as Brut and Sparkling Wine.
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).
Stir rum and shrub with ice until chilled. Strain into a chilled coupe then top with champagne. Garnish with a lemon twist.
The original recipe uses a rhubarb shrub which you can make by combining 12 cups sugar, 4 cups apple cider vinegar, 4 cubs rhubarb juice, and 4 oz 151 proof alcohol (optional).
The Canon Cocktail Book
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