A rhubarb base Italian amaro lending a bittersweet taste; 30% ABV.
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 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.
One of the oldest amari available, this Italian drink is made with 33 different fruits, herbs and botanicals: 30% ABV.
A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
'Water of life' this is a clear and light, unaged fruit brandy (but not from grapes) produced by fermentation and double distillation.
Common examples used in cocktails are strawberries, raspberries, blueberries, red currants, and blackcurrants.
Whip all ingredients with 3 ice cubes in a shaker tin. Strain into a cobbler glass filled with crushed ice. Spritz the mint leaves with a Douglas Fir eau de vie. Garnish with the sprig and 2 fresh cranberries.
A cranberry and pine gin sour from Leo Robitschek.
The NoMad Cocktail Book
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