1 oz
Slightly sweeter than London Dry gin, but dryer than genever, this 'missing link' gin may or may not be the inspiration for the Tom Collins.
0.75 oz
'Point and a half' this Italian bittersweet vermouth (chinato vermouth) dates to around 1867 and is simultaneously amongst the bitterest and sweetest of vermouths. It can be used as a substitute for rosso (Italian red) vermouths in most cases, but can also be thought of as an intersting sub for dry vermouth.
0.75 oz
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
0.25 oz
An aromatised red wine-based French quinquina made with mistelle and quinine.
2 dash
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
1 peel
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).

The steps below use a soda siphon (or whipping siphon), this is optional. If you don’t have one, you can stir over ice until chilled. Combine all ingredients except lemon peel in a soda siphon. Charge siphon with one CO2 cartridge; then pull trigger to vent air. Charge with a second CO2 cartridge and swirl until very cold. Stand siphon upright and release pressure. Then open the siphon and pour the cocktail into a chilled glass. Garnish with a lemon peel. #stir #siphon #straight

A negroni with a refreshing twist.

avg. 2.7 (3)
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