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1 tsp
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
0.25 oz
A syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.
0.5 oz
A syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees; 67% sugar by mass. Super duper infamous in Canada. Most cocktails that use maple syrup specifically say to get 'A' grade, the downside is $$$$.
0.5 oz
A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
0.75 oz
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.
1.5 oz
Also called Jenever, Dutch gin or Holland gin, this is the oldest type of gin and is still made in the Netherlands, France and Germany. It is mild flavored gin with slight juniper flavor and aroma. usually bottled around 30-35% ABV.

Shake all ingredients with ice, then strain into a coupe. #shake #straight


A ginger snap cookie meets a genever sour from Jim Betz.


Sweet
Tart
The NoMad Cocktail Book
avg. 3.4 (5)
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