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Condiment Cocktail


2 oz
Rested (reposado) tequilas are aged at least 2 months in wooden containers often recycled from bourbon, cognac or wine production.
0.75 oz
A French herbal liqueur, with DOM meaning Deo Optimo Maximo, 'To God, most good, most great.' Made with 27 herbs and spices, many unknown.
0.5 oz
A rare variety of sherry initially aged to become a fino or amontillado, but inexplicably begins aging oxidatively as an oloroso. Only 1-2% of grapes naturally develop in this manner.
0.5 oz
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.
2 dash
A celery flavored bitters with a hint of lemon, created from an 19th century recipe.
0.25 tsp
A condiment made from the mustard seed. Used for its tart/tangy/spicy flavor and great coloring.
1 twist
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).

Shake with ice and fine-strain into a chilled coupe. Garnish with a lime twist. #shake #straight


Inspired by a dish with celery and mustard seed.


Spicy
Tart
The PDT Cocktail Book
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