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Archbishop

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.
0.75 oz
A syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.
3 oz
Also refered to as Peter heering, this cherry liqueur brand is commonly used in cocktails like the Singapore Sling and Blood & Sand.
8 oz
The cheapest and most common type of port. After fermentation it is kept in steel tanks to prevent aging. Any coloring is articically added.
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.
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.

Create the spice mixture by combining all the above ingredients with a pinch of ground mace, 1 tsp brown sugar, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground allspice. Make the archbishop by heating 5oz of this mix in a saucepan. Pour into a wine glass and garnish with grated nutmeg. Twist a lemon peel over the glass; discard the peel. Do the same with an orange peel. #straight #batch #hot


Inspired by E. Rickey and C. Thomas’ The Gentleman’s Table Guide, 1871.


Herbal
Hot
The Dead Rabbit, 2015
avg. 2.5 (4)
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