A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
A dark brown or clear chocolate-flavored liqueur made from the cacao seed. Crème refers to the creamy texture, but actually contains no dairy. Usually 20-25% ABV.
A light French quinquina aperitif wine produced from 85% Bordeaux semillon wines and 15% macerated liqueurs.
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 yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Add ingredients to a shaker and fill with ice. Shake well for 10 seconds and strain into chilled cocktail glass. Garnish with a lemon twist.
Post-Prohibition cocktail, named for the train, the 20th Century Limited. The cocktail was first published in the Cafe Royal Bar Book of 1937. -Ted Haigh
Vintage Spirits and Forgotten Cocktails
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