A gin liqueur distilled with sloe drupes; small fruits relative to the plum. It is a much lower alcohol percent than dry gin and has a sweeter flavour due to the added sugar.
An apricot flavored brandy liqueur, similar to peach liqueur.
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 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.
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 all the ingredients, except the champagne, with ice. Strain into a tall glass filled with ice. Top with the champagne and garnish with a lime wheel. #shake #ontherocks