A brewed drink prepared from the grinds of roasted coffee plant seeds. Coffee is a fruit!
A French orange-flavored liqueur made from a blend of cognac, bitter orange essence and sugar. It is used in common cocktails like the Cosmopolitan, Sidecar, Sangria and others.
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.
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 brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Stir all ingredients in a mixing glass until chilled. Strain into a coupe glass. Warm the orange peel with a match. While holding the lit match, express the peel over the drink to flame. Discard the peel.
A rum-and-cognac Manhattan with bitter orange and coffee from Daniel Dirth.
To make the cold coffee, combine 455g coarse ground coffee beans with 2kg water (2L). Cover and allow to sit in the fridge for 18 hours. Strain though a fine mesh.
The NoMad Cocktail Book
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