A type of mezcal distilled exclusively from the blue agave plant, primarily around Tequila, Mexico.
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
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 juice used in some cocktails for its tart and acidic properties. Grapefruit juice can be pre-squeezed and kept fresh for many days like orange juice, unlike lemon and lime juice.
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 hybrid citrus fruit originating in Barbados as an accidental cross between two introduced species, sweet orange and pomelo. Like other citrus fruits the grapefruit is popular among cocktails for its peel and juice.
Shake all ingredients with ice until chilled. Strain into a chilled coupe glass and garnish with a grapefruit twist. #shake #straight
Adapted from Katie stripe, Flatiron Lounge, NYC; by Jim Meehan.