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.
A concentrated fruit syrup made from the pulp or 'juice' of passion fruits. You can make it by combining equal parts (by mass) pasison fruit purée to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A less common syrup made from cranberries and cranberry juice. You can make it yourself! Combine (by weight) 1 part demerara sugar to 4 part cranberry juice and 4 part cranberries in a sauce pan, simmer until cranberries have 'popped'. Let cool, filter, and store.
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 variety of sherry characterized by being darker than fino but lighter than oloroso. It starts as a fino, fortified to approximately 13.5% alcohol with a cap of flor yeast limiting its exposure to the air, however becomes an amontillado when the flor fails to develop adequately or is killed by additional fortification. Without the layer of flor, amontillado must then be fortified to approximately 17.5% alcohol to slow oxidation. The drink is slowly exposed to oxygen through porous American or Canadian oak casks, gaining a darker colour and richer flavour. It is named after the Montilla region of Spanin where it originated in the 18th century, however the name is also used commercially as a simple measure of color to label any sherry lying between a fino and an oloroso.
A full flavoured red-colored sweet Italian vermouth. Try it in a Manhattan or Negroni. Often considered the best vermouth, along with Carpano Antica. We treat this like sweet vermouth.
A distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. It can be made from grain, potatoes, rice, beans, beets, fruit or even wood; 40% ABV.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Peat is a dried soil from peatlands, bogs, mires, moors and muskegs. In Scotland, peat fires are used to dry the malted barley, giving the whiskey a smoky flavor.
Whip all ingredients in a shaker with 3 cubes. Strain into a Belgium glass filled with crushed ice. Top with additional crushed ice. Spritz the leaves of a mint sprig with a pleated scotch like Laphroaig 10yr. Garnish with the sprig.
A tiki variation on the flavors of a vodka cranberry from Shaun Dunn.
The NoMad Cocktail Book
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