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2 dash
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
2 dash
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
0.5 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
0.5 oz
A dark brown or clear chocolate-flavored liqueur made from the cacao seed. Crème refers to the creamy texture, but actually contains no dairy. Usually 20-25% ABV.
0.75 oz
Also called akvavit this 'water of life; is a flavored spirit that is mostly produced in Scandinavia, since the 15th century. It is a grain or potato spirit base, and can be flavored with many herbs and spices. EU laws dictate it must be mostly flavored by caraway or dill. A common brand of caraway aquavit is Linie. You can actually make this yourself (or something very similar) here is a recipe from the book 'Akvavit' by Rasmus Risum-Urth: Toast in a pan: 2g cardamom, 8g pine nuts, 10g caraway, 1.5g cinnamon bark, 0.5g star anise, 2g pink peppercorns. Add spices to 500ml of vodka and sous vide for 2 hours at 60C (or just let steep for a week). Strain off solids and add 1.5L gin.
0.75 oz
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.
0.75 oz
An Italian amaro distilled from the Nonino family, known for their grappa, which sets up the base of this amaro; 35% ABV
0.75 oz
A Brazilian spirit made form sugar cane juice (as opposed to cane molasses like rum), similar to rhum agricole. This is the unaged variety of Cachaça.
1 tsp
A naturally-dark and bittersweet product made from roasted, fermented and ground cacao seeds. But you knew that already! Primarily used as a garnish shaved on top of drinks.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.

In a shaker tin, add all the ingredient with 3 ice cubes and whip. Strain into a Pilsner glass with crushed ice. Add additional ice to top. Garnish with cacao powder and a mint sprig. #shake #ontherocks


A spicy and savory caipirinha. To infuse the Cachaça: add 3 seeded and sliced jalapeños to 750ml cachaca. Allow to sit for 15 minutes then strain. For a single drink: combine 3/4oz (~22ml) Cachaça with 1/10th of a Jalapeño (about one sliced ring, or more to taste), allow to sit for 15 minutes, then remove.


Spicy
Savory
The NoMad Cocktail Book
avg. 3.3 (4)
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