Suzette au Bal
A Swiss aperitif flavored with gentian roots; 15% ABV. Pablo Picasso depicted a bottle in his collage 'Verre et bouteille de Suze'.
A liqueur made from or flavored with pears. Also called Creme de Poire.
A young mezcal that has not been aged for more than 2 months.
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.
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
Shake all ingredients with ice and strain back into shaker. Re-shake, without ice, and strain into an ice-filled glass. Garnish with a slice of pear. #shake #ontherocks