Like the pinch of salt in cookies, a couple drops from a 20g salt to 80g water solution in a cocktail will spread the flavors out, pronouncing sweet and/or tart flavours. Test it out in your favorite drink.
A tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
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 syrup made from the agave tequilana and agave salmiana. It is composed mainly of fructose, which hits the tongue fast and fades. To make an agave syrup that substitutes for simple, for every 100g agave mix 50g water, that will be a 2:1 dilution ratio.
Blanco, white spirit, white, plata or silver tequila refers to a young, unaged tequila.
Also known as capsicum or sweet pepper, this is not a very spicy pepper that is sometimes used in 'south of the border' style cocktails.
A Brazilian spirit made form sugar cane juice (as opposed to cane molasses like rum), similar to rhum agricole. This is the unaged variety of Cachaça.
Shake all with ice until chilled. Strain into a coupe glass. #shake #straight
A herbaceous tequila sour with spice and pepper from Nathan O’Neill.