Blanco, white spirit, white, plata or silver tequila refers to a young, unaged tequila.
A relatively high sugar, usually high viscosity, liquid used to sweeten drinks commonly made with 1 part sugar to 1 part water (by mass) aka 1:1. Can be flavored with basically anything you can imagine.
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 concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Combine the tequila, tea syrup, lime juice, and bitters in a cocktail shaker filled with ice and shake until chilled. Strain into a chilled double old fashioned glass over a large ice cube. Garnish with the mint sprig.
For the syrup: Steep 6 rooibos tea bags in 1½ cups boiling water for 8 to 10 minutes. Discard the tea bags, add 1½ cups sugar, and stir until the sugar dissolves. Let cool completely and store in a tightly capped glass jar. The syrup will keep in the refrigerator for up to 1 month. Makes 2 Cups.
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