A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
An Italian aperitif made of bitter orange, gentian, rhubarb and cinchona with other ingredients. Usually 11% ABV.
A light French quinquina aperitif wine produced from 85% Bordeaux semillon wines and 15% macerated liqueurs.
A liqueur predominantly flavored with the dried peels of the laraha orange native to the island of Curaçao. Curaçao liqueur likely originated in the 1600s from the Dutch spirit company Bols after the West Indies Company controlled trade from the island. The liqueur comes in many colors with blue being the original made by Bols, however the color is only added for effect and adds no flavor. Triple Sec (ie: Cointreau) is considered a white Curaçao.
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 yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Shake with ice and strain into a chilled coupe. Garnish with a lemon twist. #shake #straight
Adapted from Michael Madrusan.