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.
An amaro made on the island of Sicily. A sweet, thick and slightly bitter amaro made from herbs, roots, citrus rinds and caramel. Typically 30% ABV.
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
A syrup made from the flavoring derived from orchids of the genus Vanilla. you can make it yourself by adding vanilla extract or fresh vanilla pods to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A brewed drink prepared from the grinds of roasted coffee plant seeds. Coffee is a fruit!
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
An Italian white wine that can be sparkling or still, the sparkling variety is often used in place of Champagne althought Prosecco is general a much sweeter sparkling wine.
Pour the soda water into a Collins glass. Combine the Averna, rum, syrup, coffee, and egg white in a shaker. Dry shake, without ice, to emulsify. Add ice and shake again until chilled. Strain into the Collins glass and let sit for 10 seconds. Top with prosecco until foam rises above the glass.
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