Everything’s Coming Up Rose

A carbonated wine made from skin-less red grapes. Usually carbonated from natural fermentation, but increasingly via carbon dioxide injection.

A French quinquina aperitif wine produced from 85% Bordeaux rosé wines and 15% macerated liqueurs, giving the wine a grapefruit like taste.

An aromatic beverage brewed from almost any herb, root, spice, botanical or dried fruit imaginable. Used in cocktails to add a bit of flavor, dilute the drink, and/or attach a created drink to place. Where's my crumpets?

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.

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.

An Italian aperitif made of bitter orange, gentian, rhubarb and cinchona with other ingredients. Usually 11% ABV.

A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.

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).

A hybrid citrus fruit originating in Barbados as an accidental cross between two introduced species, sweet orange and pomelo. Like other citrus fruits the grapefruit is popular among cocktails for its peel and juice.