A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
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.
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.
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 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.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
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.
Created for one of the founders of 3-star brewing co. In Washington DC.
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