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 vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
An Italian amaro made with saffron, anise, clove, gentian, orange peel and violet; 32% ABV.
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
Build in a Collins glass, add ice. Top with soda water.
As a Kola Nut amaro, Meletti tasted very much like a fountain cola when served with sparkling water, and it seemed a natural fit to try it as a substitute for Coke Classic in a riff on the Cuba Libre. This cocktail uses a white rum in concert with lime juice and lime bitters, the small amount of gin heightens the herbal qualities of the amaro and, with the addition of soda, comes off as the real deal; or at least “Something Like It.”
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