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Bourbon Renewal


2 oz
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
1 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
A sweet dark red blackcurrant liqueur. Consumed as a digestif or in cocktails like the Kir; 15% ABV.
0.5 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 dash
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
1 wedge
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

Shake ingredients with ice until cold. Strain over fresh ice into an old-fashioned glass. Garnish with a lemon wedge, or if in season, fresh currants. #shake #ontherocks


Named after Morgenthaler’s band.


Tart
Sweet
Travel Finds, Jeffrey Morgenthaler, Clyde Commons, Portland
avg. 4.2 (163)
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