A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A brand of triple sec produced in France. It is drunk as an aperitif, degestif, and used in cocktails like the margarita; 40% ABV.
A light French quinquina aperitif wine produced from 85% Bordeaux semillon wines and 15% macerated liqueurs.
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
Shake ingredients with ice. Strain into chilled cocktail glass. Four of these taken in swift succession will unrevive the corpse again.
The absinthe can be added as a dash or added to the glass first and smoothed around to add an aroma and flavor of absinthe to the glass.
The Savoy Cocktail Book, 1930
avg. 4.5 (309)
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