Rested (reposado) tequilas are aged at least 2 months in wooden containers often recycled from bourbon, cognac or wine production.
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 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.
A syrup made from the agave tequilana and agave salmiana. It is composed mainly of fructose, which hits the tongue fast and fades. To make an agave syrup that substitutes for simple, for every 100g agave mix 50g water, that will be a 2:1 dilution ratio.
A dairy product containing up to 80% fat, which makes it solid at room temperature. Used in some cold-weather cocktails directly, or indirectly in a process called fat-washing.
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).
Shake with ice then fine strain into a chilled coupe. Garnish with a lemon twist. #shake #straight
Created by Jim Meehan for the PDT menu in 2008. Designed after a barback infused a case of tequila with cinnamon by mistake. - Jim Meehan