A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
A French liqueur made from raspberries, drank in cocktails or as an aperitif; 16% ABV.
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
A liqueur made with rose petals or the essence of rose. Ranges in ABV from 20-40%.
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.
Certain acids are very common in fruits and available in a food grade powder. Add a couple drops of acid and water to any cocktail and see how it tastes. Common acids are: citric, malic, tartaric, acetic, lactic, phosphoric and ascorbic.
Pour the sparkling wine into a chilled flute. Stir the remaining ingredients with ice, then double strain into the glass. No garnish.
For the lactic acid solution: Combine 100g water with 10g lactic acid powder. Stir to dissolve. Transfer to a dropper bottle.
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