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Blackberry Buck


2
A small berry that is used as a garnish or muddled for its tangy, sour flavor and dark color.
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.
0.25 oz
A syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.
0.25 oz
A sweet and intensly concentrated vinegar used in some cocktails for its tartness, due to the high concentration of acetic acid, and its molasses like sweetness.
2 oz
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
4 oz
A naturally sweetened and carbonated beverage. It can be bought with or without the addition of alcohol, but this depends on which country you live in.
2 pinch
Pepper gets its spicy heat mostly from piperine derived both from the outer fruit and the seed. Black pepper contains between 4.6% and 9.7% piperine by mass, and white pepper slightly more than that. Used in classic cocktails like the Blood Mary and everything under that family.
2
A small berry that is used as a garnish or muddled for its tangy, sour flavor and dark color.

Muddle the blackberries in a tin and shake next 5 ingredients with plenty of ice. Strain into a highball glass and add fresh ice. Top with ginger beer and 2 cracks of fresh pepper. Garnish with 2 blackberries on a pick. #muddle #shake #ontherocks



Fresh
Tart
I’m Just Here For The Drinks
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