Classic Mixology: Cocktail & Mixed Drink Recipes

Nectar

1 dram citric acid

Ingredient: citric acid

What it is:  Additive

A weak organic acid, and it is a natural preservative and is also used to add an acidic, or sour, taste to foods and soft drinks. Citric acid exists in greater than trace amounts in a variety of fruits and vegetables, most notably citrus fruits (esp. lemons and limes).

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1/3 dram potassium carbonate

Ingredient: potassium carbonate

What it is:  Additive

A white salt, soluble in water (insoluble in alcohol), which forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. Potassium carbonate is sometimes used as a buffering agent in the production of mead or wine.

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1 ounce white sugar

Ingredient: white sugar

What it is:  Additive
Class of edible crystalline substances, mainly sucrose for table sugar. Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.

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One drachm of citric acid, one scruple of bicarbonate of potash, one ounce of white sugar, powdered. Fill a soda-water bottle nearly full of water, drop in the potash and sugar, and lastly the citric acid. Cork the bottle up immediately, and shake. As soon as the crystals are dissolved, the nectar is fit for use. It may be colored with a small portion of cochineal.