A strong herbal liqueur made in the southern/central region of Italy (Abruzzo). It is made from herbs commonly found on Mount Majella. Centerba is usually used as an digestif and is similar in taste to Chartreuse.
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
An Italian amaro made with saffron, anise, clove, gentian, orange peel and violet; 32% ABV.
A sweet syrup made from almonds, sugar, and rose water or orange flower water. Sometimes other nut derived syrups are referred to as orgeat. You can make this yourself! There's a few recipes, this one if from liquid Intelligence. Combine 660g very hot water with 200g nuts of your choice (almonds are traditional). Blend together at high speed, then strain through a fine strainer or cheescloth. Add salt if you'd like. Then combine 500g nut milk with 500g sugar, blend to combine. If the emulsion breaks, use a stick blender to quickly recombine (or shake hard before using). If you're up for it, add 1.75g Ticaloid 210s and 0.2g xanthan gum to stablize the emulsion. If you can't find Ticaloid, use a mixture of gum arabic and xanthan gum in a ratio of 9:1. This recipe doesn't use rose or orange flower water, if you'd like you can add small teaspoon of either.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Add all ingredients to a shaker with ice. Shake and strain into a rocks glass with a single rock. Garnish with an orange peel.
Inspired by a composition by jazz musician Brad Kay, and named for his record label Superbatone Records.
Mixel User, Beck Keller, 2020
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