A Swiss aperitif flavored with gentian roots; 15% ABV. Pablo Picasso depicted a bottle in his collage 'Verre et bouteille de Suze'.
Also known as bianco vermouth, blanc vermouth or Italian white vermouth, this is a type of sweet vermouth that is colorless (clear) with vanilla forward flavoring.
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 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.
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
A hybrid citrus fruit originating in Barbados as an accidental cross between two introduced species, sweet orange and pomelo. Like other citrus fruits the grapefruit is popular among cocktails for its peel and juice.
In a cocktail shaker filled with one small piece of ice, whip together all ingredients except the soda. Strain into a Collins glass, add ice and top with the club soda. Garnish with a grapefruit twist.
“Amaros are the paint brushes we use to add texture and personalities to cocktails.” -Eric Alperin
NYT Book Of Cocktails
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