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).
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Original Curaçao triple sec, this is an orange flavoured liqueur made from a neutral sugar spirit along with the dried peels of bitter and/or sweet oranges. You can make it yourself! Here is a recipe from Serious Eats: Combine 1/4 cup orange zest (without pith), with 1 cup brandy, and 1 cup vodka in a sealable glass container. Let steep for 19 days. On day 20, add 4 whole cloves, then let steep from an additional day. Bring 2 cups sugar and 1 1/2 cup water to boil until sugar dissolves. Strain the alcoholic mixture through a cheesecloth. Add the syrup, stir to combine then seal. Let rest for 1 more day and enjoy!
A primarily after-dinner spirit made from distilling wine. Generally containing 35-60% ABV and generally aged in wooden casks. Cognac is a famous example of a brandy (produced in the Cognac region of France).
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
The aromatic flower buds of a tree native to the Maluku Islands in Indonesia. Commonly used as a spice in cooking, but sometimes in cocktails too, apparently.
A brewed drink prepared from the grinds of roasted coffee plant seeds. Coffee is a fruit!
Using a petty knife, remove the lemon and orange peels in one continuous strip so that they form a spiral. As you peel the fruit, hold it over a brulot bowl (or pot) so that any juices fall into the bowl.
With the flesh aside. Place the lemon peel in the brulot bowl and set it over a Sterno heater (or low flame). Add the triple sec, brandy, and cinnamon stick. Stud the orange peel with the cloves.
Hold the studded orange peel with a fork over the brulot bowl. Carefully ignite the brandy mixture and use a spoon to ladle the flaming liquid over the orange peel.
Slowly pour the coffee into the bowl to extinguish the flames. Ladle the coffee into demitasse cups and sweeten to taste with freshly-squeezed juice from the peeled orange.
The Joy of Mixology, Revised & Updated
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