As in the counterpoint to a spirit or hard liquor
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Kenzi is the Managing Editor of Food52.
Often these are called modifiers -- they can be anything from citrus juice, to aperitifs, to syrups to sodas. Our cocktail columnist Erik talks a little bit about them here: http://food52.com/blog...
Maybe go French (that always makes things more elegant, don't you agree?): le mixer. ;)
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