A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
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 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.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Add all ingredients to a shaker with ice and shake well. Strain into a frozen cocktail glass and garnish with a mint sprig.
Named after Chicago’s Southside gang, which focused on selling beer during prohibition. Some variants muddle the mint leaves.
A Spot At The Bar
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