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 common Italian herbal liqueur made from star anise, Mediterranean anise, juniper berry, musk yarrow, lavendar, peppermint, cinnamon and vanilla; 42.3% ABV.
A brand of triple sec produced in France. It is drunk as an aperitif, degestif, and used in cocktails like the margarita; 40% ABV.
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.
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).
Shake well with plenty of crushed ice. Pour unstrained into an old-fashioned glass. Garnish with a lime wheel. #shake #ontherocks
From Steve Crane’s Kon-Tiki restaurant, ca 160s.