A phrase/brand used in the US for an apple-flavored brandy distilled from cider, usually aged in oak. We treat this the same as apple brandy.
A Czech herbal bitters, often drunk as a digestive aid. It has a ginger or cinnamon-like flavor; 38% ABV.
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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 concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Combine all ingredients, except the wine, in a cocktail shaker with ice. Shake until chilled and strain into a chilled flute. Top with the sparkling wine, and garnish with a lemon twist.
“I think one—or three—of these before a nice holiday dinner would be a grand idea.” -Shaun Layton
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