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.
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 bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
A sparkling wine produced from grapes grown in Champagne, France. The carbonation is due to secondary fermentation of the wine after it's bottled. For our purposes we treat this the same as Brut and Sparkling Wine.
Combine everything but the champagne and absinthe in a shaker with ice, and shake until chilled. Rinse a chilled champagne flute with absinthe and strain the cocktail into it. Top off with Champagne.
Created by Joseph Schwartz for Sasha Petraske.
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