A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
A sweet syrup made from almonds, sugar, and rose water or orange flower water. Sometimes other nut derived syrups are referred to as orgeat. You can make this yourself! There's a few recipes, this one if from liquid Intelligence. Combine 660g very hot water with 200g nuts of your choice (almonds are traditional). Blend together at high speed, then strain through a fine strainer or cheescloth. Add salt if you'd like. Then combine 500g nut milk with 500g sugar, blend to combine. If the emulsion breaks, use a stick blender to quickly recombine (or shake hard before using). If you're up for it, add 1.75g Ticaloid 210s and 0.2g xanthan gum to stablize the emulsion. If you can't find Ticaloid, use a mixture of gum arabic and xanthan gum in a ratio of 9:1. This recipe doesn't use rose or orange flower water, if you'd like you can add small teaspoon of either.
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.
The juice from inside of a coconut. Very light, transparent, and with a coconut taste. I'm sure you can also find water flavored with coconut extract. Fresh coconut juice is best, asian grocers usually have the immature green coconut, this is what you should seek out for fresh coconut juice. Otherwise look for canned coconut juice/water.
A refreshing tasting watery vegetable used in some cocktails like the Gin and Tonic. Some people say cucumbers taste better pickled.
Shake with ice until chilled. Strain into an ice-filled Collins glass. Garnish with a slice of cucumber.
From Charlotte Voisey at The Proper Pour, 2012. The coconut water gives the drink a nice, velvety body without being overly sweet.
Mixel User, Namir
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