Nectar
Source:
The Bartender's Guide: How To Mix Drinks
page:
86
1
dram
citric acid
Ingredient: citric acid
What it is: AdditiveA 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).
1/3
dram
potassium carbonate
Ingredient: potassium carbonate
What it is: AdditiveA 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.
1
ounce
white sugar
Ingredient: white sugar
What it is: AdditiveClass 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.
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.
