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You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
1 dash
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
0.5 oz
A syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees; 67% sugar by mass. Super duper infamous in Canada. Most cocktails that use maple syrup specifically say to get 'A' grade, the downside is $$$$.
0.75 oz
A sweet, banana flavored liqueur usually around 17-25% ABV.
1 oz
Aged ports made from red grapes that are left to age in wooden barrels. These gradually mellow and turn a golden-brown color. Exposure to oxygen through the wood pores imparts a nutty flavor.
1 oz
In gaelic, uisce betha, or 'water of life' was used to describe such drinks in the Middle Ages. This malted grain whiskey must be produced on the island of Ireland.
0.75 oz
A clear, unaged whiskey distilled from a primarily corn mash. Also known as white whiskey or white dog.
0 grated
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.

Dry shake, without ice, then shake again with ice. Fine strain and serve up without ice in a Irish coffee glass. Garnish with grated nutmeg. #straight #shake



Herbal
Creamy
The Dead Rabbit, 2018
avg. 5.0 (3)
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