A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
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.
An Italian aperitif made of bitter orange, gentian, rhubarb and cinchona with other ingredients. Usually 11% ABV.
A concentrated fruit syrup made from the pulp or 'juice' of passion fruits. You can make it by combining equal parts (by mass) pasison fruit purée to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
Indian Pale Ale is a beer style that developed in England for export to India. Brewed from pale malt, this beer is known for its bitter flavor (high on the IBU scale) and medium to high alcoholic content.
Add all, except beer, to a shaker with ice. Shake until chilled then strain into a Collins glass filled with ice. Top with beer and lightly stir. Garnish with an edible flower.
The original recipe calls for Casoni 1814 aperitif liqueur, they note it is similar to Aperol.
The Canon Cocktail Book
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