0.5 oz
A colorless eau de vie brandy that has been flavored with or made from pears. You can make it yourself; Google it!
0.25 oz
The driest and lightest of the traditional sherry varieties. They are consumed young and shortly after opening the bottle; within a few hours they start to lose flavor.
1 tsp
Rested (reposado) tequilas are aged at least 2 months in wooden containers often recycled from bourbon, cognac or wine production.
0.25 oz
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
0.5 tsp
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.
4 oz
A sparkling wine produced from grapes grown in Champagne, France. The carbonation is due to secondary fermentation of the wine after it's bottled. For our purposes we treat this the same as Brut and Sparkling Wine.

Stir all, except Champagne, over ice until chilled. Strain into a chilled flute and top with Champagne. Quickly stir the bottom of glass with bar spoon. #stir #straight

From Devon Tarby. Champagne Acid is a tartaric and lactic acid combo.

Cocktail Codex
avg. 2.5 (2)
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