A bran-removed rice wine made in Japan, where it is the national beverage. Sake can be served at various temperatures.
A fortified wine made in the Madeira Islands off the Portugese coast. It is produced in a variety of styles from dry aperitif to sweet dessert wines.
A sweet, banana flavored liqueur usually around 17-25% ABV.
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.
An egg white substitute made from the liquid left over from cooking chickpeas. You can make it yourself.
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.
A tropical yellow fruit, mostly used for its creamy texture. Monkey's like me.
Dry shake all the ingredients, then shake again with ice. Double strain into a double old-fashioned glass over 1 large ice cube. Garnish with the banana leaf.
“We have a few employees (and lots of guests) who are vegan, so I wanted to create an egg white–style drink without animal products. Aquafaba is just canned bean liquid, but it works very similarly to eggs whites in a cocktail.” -Jonnie Long
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