A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
A rum-like distilled beverage made in Java from sugar cane molasses and local red rice. Named for the 17th century Dutch-colonized capital
A strong coffee liqueur based on the espresso shot, a concentrated coffee drink extracted under pressure.
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 brewed drink prepared from the grinds of roasted coffee plant seeds. Coffee is a fruit!
A French orange-flavored liqueur made from a blend of cognac, bitter orange essence and sugar. It is used in common cocktails like the Cosmopolitan, Sidecar, Sangria and others.
The butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.
Whip the heavy cream with the Grand Marnier for the garnish. Combine all the ingredients in an Irish coffee mug. Spoon a layer of the Grand Marnier cream on top.
“I love Vietnamese coffee, both hot and cold, so I wanted to translate its flavors into a drink that could also be served at either temperature.” -Jonnie Long
This is the hot version.
Death & Co: Welcome Home
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