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1 oz
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.
1 oz
The butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.
3 oz
A citrus juice used in many cocktails, both for its sweet and tart taste and its color. Orange juice, unlike lemon and lime, can be kept fresh for days. In a blind taste test, most people liked day-old orange juice.
2 oz
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.
5 drop
The liquid produced from distilling bitter-orange blossoms, extracting their orange flavored essential oils. Famously used in the Ramos Gin Fizz as wells as other cocktails that a modern riffs or otherwise completely unrelated.

Combine all, except the soda and orange blossom water, and shake with ice. Add the soda to a fizz glass. Strain the mixture into the glass and top with orange blossom water. #shake #straight #mocktail


From Leo Robitschek.


Creamy
Fresh
The NoMad Cocktail Book
avg. 4.6 (18)
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