A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
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 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.
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.
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).
Add all ingredients except the soda to a shaker with ice and shake briefly. Strain into a frozen Collins glass with ice and top with soda. Garnish with a lemon wedge. Opt to ‘Stay Up Very Late’ with a cheeky dash of absinthe.
This is a favorite from the 1946, Stork Club Bar Book.
A Spot At The Bar
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