Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
In gaelic, uisce betha, or 'water of life' was used to describe such drinks in the Middle Ages. This malted grain whiskey must be produced on the island of Ireland.
A bran-removed rice wine made in Japan, where it is the national beverage. Sake can be served at various temperatures.
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.
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.
A sweetened frozen dessert made from fruit, honey, wine or liqueur.
Pour the seltzer into a chilled fizz glass. Shake the remaining ingredients with ice, then double strain into the glass. Top with the sorbet.
“I loved root beer floats as a kid, and I wanted to do a cocktail in that style. The grain-based whiskey, rice-based sake, and oat sorbet all blend together really well to create a creamy, tart dessert cocktail.” -Tyson Buhler
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