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 distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. It can be made from grain, potatoes, rice, beans, beets, fruit or even wood; 40% ABV.
A 16th century yellowish to colorless brandy produced in Peru by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Pisco from Peru must be aged for at least 3 months but only in steel vats. They must be distilled to proof, and ABV tends to stay around ~40%
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 concentrated fruit syrup made from blackberry pulp. Combine 1/2 cup blackberry preserves with 1/2 cup sugar and 1 cup water. Bring to boil, cool, strain and store. You can add some other spices like cardamom pods or cloves during boiling.
A traditional herbal liqueur made in Europes alpine region by Italy and France, primarily. Made from steeping aromatic flowering plants, said to be similar in taste to absinthe but with added sugar; 38-45% ABV.
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).
A small berry that is used as a garnish or muddled for its tangy, sour flavor and dark color.
Pour the seltzer into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes. Garnish with the lemon wheel and blackberry. #whip #shake #ontherocks