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Beer Bear-Tail


1 oz
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
0.5 oz
A quinine-laced Moscato wine base aperitif produced in Italy. It is a variety of Americano wine that uses gentian root as the primary ingredient.
0.5 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.
0.5 oz
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.
3 oz
A pale or golden colored lager beer, made with water Pilsner malt and Noble hops. Pale lagers tend to be dry, lean, clean-tasting and crisp. In the case of Saisons, this is a farmhouse style pale ale that is meant to be crisp and refreshing.
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 sprig
A woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. They have a bitter, astringent taste and a characteristic aroma.

Combine all, except the saison, in a shaker with ice. Shake until chilled then strain into an ice-filled Collins glass. Top with saison and gently stir. Garnish with a orange peel and sprig of rosemary. #shake #ontherocks


Created for one of the founders of 3-star brewing co. In Washington DC.


Bitter
Herbal
Cocktails On Tap
avg. 3.0 (4)
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