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With a build of bourbon, crème de cassis, lemon juice, simplesyrup, and bitters, this modern classic bridges the gap between a Whiskey Sour and a Bramble for a cocktail that’s ready-made for spring sipping. The drink first appeared in London bartender William James Tarling’s “ Café Royal Cocktail Book ,” published in 1937.
However, if you wanted to add even more sweetness (and you don’t mind the sugar) to a slightly spicy ginger beer, you could add 1 oz of simplesyrup. 3/4 oz Passionfruit Syrup 1/4 oz Lime Juice 3 Mint Leaves 4 oz of Soda Water/Club Soda INSTRUCTIONS: Muddle mint leaves in a Collins glass.
Heck, there’s even a full book deconstructing it element by element. simplesyrup 2 dashes Angostura bitters orange peel for garnish In an Old Fashioned glass, add the simplesyrup and Angostura bitters. agave nectar or simplesyrup 1 oz. A few leaves, muddled in the glass, and I’m halfway to summer.
The New York-based food scientist, bartender, and technologist pioneered techniques like centrifuge clarification, force carbonation, rapid infusion, liquid nitrogen chilling, and nitro-muddling, just to name a few. He’s left with a liquid that has the same sweetness as simplesyrup and exactly mirrors the acidity of lime juice.
And if you’ve treated your glass of whiskey to a splash of soda or a muddle of fruit, that is a cocktail too. One such creative cocktail from my recently published book, The Craft Cocktail Compendium is named “A Pleasant Little Gentleman.” The last cocktail is also from my book The Craft Cocktail Compendium. Fernet Branca 1 oz.
This Raspberry Rickey mocktail is one of my original recipes from my first book, and an easy favorite I return to time and again. All you need are three simple ingredients to make this refreshing non-alcoholic cocktail, and it’s perfect for those times when youre driving, you just dont feel like imbibing, or youre pregnant (like me)!
This Cobbler mocktail variation features chilled earl grey tea in place of wine or spirit, with a touch of simplesyrup and some muddled citrus. The result is a wonderfully refreshing drink that pairs well with a summer afternoon and a good book. SimplesyrupSimplesyrup is a mix of equal parts sugar and water.
He recommends consulting local books and field guides on local plants and agriculture books like Pam Pierces Golden Gate Gardening and looking online for local foraging groups. But for those of you without access to liquid nitrogen, traditional muddling will do just fine.
The drink wasn't well known outside of Asia until the 2000s, when the book Intoxica! I might swap the simplesyrup for cinnamon simplesyrup or spiced simplesyrup to make it even more festive for fall. Another option is to muddle pineapple chunks in your shaker or a glass and then strain the liquid.
Light rum, often aged briefly, offers a subtle sweetness and works wonderfully in refreshing mojitos with a wintery twist (think muddled cranberries and fresh mint). Cranberry SimpleSyrup: Simmer fresh cranberries with sugar and water until the berries burst and the syrup turns a vibrant red.
Bookworm Bonding: Visit a bookstore and surprise each other with book selections. Cucumber Cooler: Muddled cucumber, fresh lime juice, soda water, simplesyrup. Chess in the Park: Spend an afternoon learning chess together. Volunteer Venture: Give back to the community together through volunteering.
Bookworm Bonding: Visit a bookstore and surprise each other with book selections. Cucumber Cooler: Muddled cucumber, fresh lime juice, soda water, simplesyrup. Chess in the Park: Spend an afternoon learning chess together. Volunteer Venture: Give back to the community together through volunteering.
Recipe: 2 oz Irish Whiskey (Pot Still or Single Malt) 2 Dashes Angostura Bitters 1 Sugar Cube or 1 tsp SimpleSyrup Orange Peel, for garnish Instructions: Muddle the sugar cube (or simplesyrup) with the bitters in an Old Fashioned glass. Add the Irish whiskey and a large ice cube. oz Fresh Lemon Juice 0.5
For a prickly pear syrup, simmer 1 cup prickly pear juice with 1/2 cup sugar until it thickens, about 15-20 minutes, stirring occasionally to prevent burning. For a desert sage syrup, steep 1/4 cup fresh sage leaves in 1 cup hot simplesyrup for 30 minutes, then strain.
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