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White Birch Fizz


1.5 oz
A gin distilled in Plymouth, England. It is less dry than the more common London Dry gin, mainly due to more root ingredients that soften the juniper flavor.
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.
0.5 oz
An Italian herbal liqueur produced since 1890 in Benevento, Campania, Italy. The yellow color comes from the addition of saffron, other herbs include mint and fennel. Strega is considered a digestif and is also used in cocktails; 40% ABV.
0.5 oz
An apricot flavored brandy liqueur, similar to peach liqueur.
1
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
2 oz
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.
0.5 oz
A Swiss aperitif flavored with gentian roots; 15% ABV. Pablo Picasso depicted a bottle in his collage 'Verre et bouteille de Suze'.

Dry-shake, without ice, then shake again with ice and strain into a chilled Collins glass. Top with Club soda and garnish with a spritz of Suze. #shake #straight


Adapted from John deBary; created for his mother who loves gin.


Herbal
Creamy
The PDT Cocktail Book
avg. 2.5 (4)
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