A syrup made from combining oranges with sugar and other ingredients. For ease of use buy fine cut or no peel marmalade to minimize the large orange chuncks. You can make it yourself, google it!
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.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
One of the best selling Italian amari, made using 40 herbs including vanilla and orange peel; 23% ABV.
A rhubarb base Italian amaro lending a bittersweet taste; 30% ABV.
A French amaro made with fresh oranges, gentian, quinquina, sugar, syrup and caramel with an ABV or 21-18%. Typically drunk as an aperitif alongside beer.
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Dissolve the syrup into the juices in a shaker. Add ice and remaining ingredients, then shake until chilled. Strain into a small chilled wine glass rimmed with vanilla sugar. Garnish with an orange twist.
To make the vanilla sugar, take 1 vanilla bean, slice it down the center and scrape out the seeds. Add seeds to 2 cups granulated sugar. Add all to a jar and stir well.
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