A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
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.
A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
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).
Fill a cocktail shaker with ice, gin, lemon juice and syrup. Shake until chilled. Strain into a flute or cocktail glass; chilled if you like. Top with sparkling wine, and garnish with a lemon twist.
“The important thing to remember about the German 71 is that it’s stronger than first impressions may suggest.” -David Leonhardt
NYT Book Of Cocktails
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