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ABV/Straining/Crushing/Sugar Syrup
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Alcohol by Volume or ABV is an indication of how much alcohol is included in an alcoholic beverage expressed in a percentage figure. This measurement is assumed as the world standard although in the USA, the predominant measurement is Alcohol By Weight. On in-the-spirit – as a UK based website - we work with ABV figures. As a guideline only: wine is usually between 10-15%, fortified wine/vermouth/port are between 15-25%, malt whisky/whisky is generally between 37.5-40% but can be higher, vodka must be a minimum of 37.5% but can range up to 50%, rum ranges between 37.5-57% and liqueurs can vary from 15-50%. Always check on the bottle label for the declared ABV to be absolutely certain.
Standard shakers have a build-in strainer, but otherwise you will need to strain the drink before serving to separate the ice or small fragments of fruit.
Either crush the cubed ice in a blender or fill a bag with cubed ice and bash with a rolling pin.
This is something that professional bartenders and mixologists often buy ready made at specialist trade outlets. If you would like to make your own – here’s how! Put 4 tablespoons of water and 4 tablespoons of caster sugar into a small saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil, then continue to boil without stirring, for 1-2 minutes. Cool then refrigerate in a covered container and keep for no longer than 2 weeks.


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