A 'catch-all' ingredient used in certain cocktails that call for in-depth, specific, or otherwise uncommon spices that aren't available to add to Mixel. The user should specify whats in this mix in the cocktail recipe.
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
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
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
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.
The butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.
Often used to rim a glass for cocktails or made into a solution to add to the liguid itself in order to balance the flavors. Table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
Two days before making, infuse the bourbon: Preheat the oven to 350F. Using a vegetable peeler, shave strips of cedar from a cedar plank until you have 1/4 cup of fine shavings. Spread the shavings on a baking sheet and bake in the oven until toasted, about 20 minutes. Cool, then combine with the bourbon. Cover and let sit for 2 days. Strain the bourbon mixture through a tea towel or very fine strainer.
In a mixer fitted with a whisk, beat the egg yolks and sugar until pale and fluffy. With the mixer on low, slowly add the bourbon and the Cognac. Chill for 2 hours. Whip the cream to stiff peaks and fold into the yolk mixture. Beat the egg whites and salt to stiff peaks and fold into the same mixture. Chill for 1 hour. Serve in small cups.
#batch #straight #makeinadvance
Adapted from Eben Freeman, Tailor, NYC. Omit the Cognac and double the bourbon for more cedar flavor.
NYT Book Of Cocktails
avg. 1.5 (2)
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