Gabriella
1
A small red fruit with a bright red color and sweet yet tart taste.
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.
0.75 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
2 oz
A 16th century yellowish to colorless brandy produced in Peru by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Pisco from Peru must be aged for at least 3 months but only in steel vats. They must be distilled to proof, and ABV tends to stay around ~40%
3 drop
Like the pinch of salt in cookies, a couple drops from a 20g salt to 80g water solution in a cocktail will spread the flavors out, pronouncing sweet and/or tart flavours. Test it out in your favorite drink.
Cut a strawberry in half, combine a half with the lemon juice in a shaker and muddle gently. Add the simple syrup, pisco, and 1 large ice cube, and shake until chilled. Strain into a rocks glass and add crushed ice until a “high and dry” ice mountain forms. Garnish with the remaining strawberry half and add the saline solution or pinches of salt. #muddle #shake #ontherocks
A summer cocktail from The John Dory Oyster Bar.
Tart
Fresh