A variety of sherry characterized by being darker than fino but lighter than oloroso. It starts as a fino, fortified to approximately 13.5% alcohol with a cap of flor yeast limiting its exposure to the air, however becomes an amontillado when the flor fails to develop adequately or is killed by additional fortification. Without the layer of flor, amontillado must then be fortified to approximately 17.5% alcohol to slow oxidation. The drink is slowly exposed to oxygen through porous American or Canadian oak casks, gaining a darker colour and richer flavour. It is named after the Montilla region of Spanin where it originated in the 18th century, however the name is also used commercially as a simple measure of color to label any sherry lying between a fino and an oloroso.
An aromatised red wine-based French quinquina made with mistelle and quinine.
A colorless eau de vie made from apricot flesh and/or kernels.
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A type of sweet dessert wine produced from frozen grapes. The ice crystals burst the cell walls of the grapes, concentrating the sugars. This results in a sweet, higher ABV than usual, wine. Unlike other dessert wines, these wines are made from grapes unaffected by rot.
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).
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
“I had Alex Day in the back of my mind when I was developing this, as he loves all things low-ABV. Aigre doux is an underrated cocktail ingredient; it’s basically a mix of cider vinegar and apple ice wine that’s bright and aromatic, and a great way to add intense apple flavor in small amounts.” -Adam Griggs
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