A grape distilled base amaro made from various herbs, such as myrrh, rhubarb, chamomile, cardamom, aloe and saffron. Typically 45% ABV.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
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.
A root with a spicy taste used as a medicinal ingredient in cocktails, sometimes muddled.
Not the tech giant! A fruit in the rose family most widely known for its juice; allowing it to ferment makes cider, yum!
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
Place the ginger in a shaker and muddle. Add the other ingredients and fill with ice. Shake until chilled. Double-strain into a chilled teacup (or rocks glass). Garnish with ground cinnamon and an apple slice.
#muddle #shake #straight
Named after the chairman of an Argentinian Fernet brand, Fratelli Branca.
Around The World In 80 Cocktails
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