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Alymeth

Winter Edition


1 part
A 'catch-all' ingredient used in certain cocktails that call for in-depth, specific, or otherwise uncommon spices that aren't available to add to Mixel. The user should specify whats in this mix in the cocktail recipe.
0.25 cup
A granulated sucrose product (1/2 glucose to 1/2 fructose) made from molasses. What makes mom's chocolate chip cookies taste so dang good (and butter) (and love).
1 oz
A citrus juice used in many cocktails, both for its sweet and tart taste and its color. Orange juice, unlike lemon and lime, can be kept fresh for days. In a blind taste test, most people liked day-old orange juice.
12 oz
A wine made from dark grape varieties that is allowed to stay in contact with the grape skins, pigments in the skin give the wine its color.
1 part
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
1 peel
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).
1 peel
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.

Make the spice mix by combining all the ingredients above along with 1/4 tsp ground cardamom, 1/4 tsp ground star anise, 1 tsp ground coriander, and 1 dried bay leaf. Allow this to macerate for 3 days, the strain through chinois. This mix should last indefinitely at room temp. To make the Alymeth, warm 5 oz of the mixture in a saucepan and pour into a wine glass. Express a lemon peel over the glass; toss the peel. Do the same for an orange peel. #batch #hot #straight #makeinadvance


Inspired by William Schmidt’s, The Flowing Bowl, 1892.


Herbal
Hot
The Dead Rabbit, 2015
avg. 4.5 (4)
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