A type of mezcal distilled exclusively from the blue agave plant, primarily around Tequila, Mexico.
The fruit of a vine plant, grown during the summer. Used in cocktails for its juice or as a garnish. Has a savory, acidic, and umami flavor.
A smoke dried jalapeno. Sometimes used as a paste in some 'south of the border' style cocktails.
A fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins. Known for its strong salty and umami flavors.
Herbs are any plants used for food, flavoring, medicine, or fragrances for their savory or aromatic properties and refers to the leafy green or flowering parts of a plant. Culinary use typically distinguishes herbs from spices.
A carbonated soft drink in which quinine is dissolved, giving an intensly bitter flavor. Originally, tonic was used to fight malaria as the quinine was shown to be effective. However, modern tonic has much less quinine and is really only used for its bitter flavor; please take your malaria pills (and vaccinate your kids).
A celery flavored bitters with a hint of lemon, created from an 19th century recipe.
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.
Combine first 5 ingredients in a cocktail shaker; muddle. Add ice and shake well. Strain into an old fashioned glass with ice. Add the tonic water and gently stir. Dash celery bitters on top, a crack of pepper, and any garnish you choose.
#muddle #shake #ontherocks
The Drunken Botanist
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