A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
A type of rum made from cane juice rather than cane molasses. Rhum agricole originated in the French Caribbean islands.
Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.
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.
Juice made from celery, used in some cocktails for its peppery taste. It is said that celery requires more calories to burn than it gives; it also requires more love than it gives.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
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.
Pour the sparkling wine into a chilled flute. Shake the remaining ingredients with ice, then double strain into the flute.
“Celery juice gives this Daiquiri variation its awesome texture. When I started developing the drink it tasted muddy, so I added some dry vermouth to bind the flavors and clean it up. It’s amazing what a little dry or blanc vermouth can do to a cocktail.” -Jarred Weigand
Death & Co: Welcome Home
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