Blood Orange Fizz

A blood orange liqueur, it can be used in place of triple sec or other orange liqueurs; 40% ABV.

A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.

A citrus juice from the red colored blood orange. Its characteristic color forms when the orange develops in low temperatures during the night. Its flavor is deeper and more raspberry-like than regular oranges.

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.

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

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.

The liquid produced from distilling bitter-orange blossoms, extracting their orange flavored essential oils. Famously used in the Ramos Gin Fizz as wells as other cocktails that a modern riffs or otherwise completely unrelated.