A colorless eau de vie brandy that has been flavored with or made from yellow plum. You can make it yourself; Google it!
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 lower ABV Zwack unicum, produced as a sweeter liqueur to be more approachable and less bitter than traditional unicum. Same as Unicum Next in some parts of the world. Differnt from Unicum produced by Zwack. Zwack liqueur is labeled as such, with a large 'Zwack' at the top of the bottle.
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
A sparkling wine produced from grapes grown in Champagne, France. The carbonation is due to secondary fermentation of the wine after it's bottled. For our purposes we treat this the same as Brut and Sparkling Wine.
Shake with ice and strain into a chilled egg coupe. Top with 2 oz Champagne. Garnish with a spritz of Marivani lavender essence. #shake #straight
First served to her Zwack family in Budapest.