A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
An amaro made on the island of Sicily. A sweet, thick and slightly bitter amaro made from herbs, roots, citrus rinds and caramel. Typically 30% ABV.
An Italian amaro distilled from the Nonino family, known for their grappa, which sets up the base of this amaro; 35% ABV
A syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees; 67% sugar by mass. Super duper infamous in Canada. Most cocktails that use maple syrup specifically say to get 'A' grade, the downside is $$$$.
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
A class of bitters that a broadly made from aromatic herbs, spices, fruits and botanicals. This includes Peychuad and Angostura bitters. You can make these at home. There are plenty of recipes online for various bitters, a good book source is 'Bitters' by Brad Parsons. The only down side is they generally require hard-ish to source ingredients.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Combine all in the mixing glass with ice and stir until chilled. Add a large ice cube to a double old-fashioned glass. Strain the drink into the glass. Express an orange twist over the surface of the drink then discard the twist. To garnish, use a paring knife to slice a thick strip of zest from an orange and stud it with 2-3 cloves.
Thanksgiving cocktail from Brad Thomas Parsons’ Substack. Thanks for Mixel user Scott for brining it to our attention!
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