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.
A sweet, aromatised wine-based quinquina. It is a blend of fortified wine, herbs, spices and quinine; 15% ABV.
A major producer of the French liqueur pastis, an anise-flavored liqueur. A successor of Absinthe, it was produced under that moniker until it was banned in france in the early 1900s. Henri Pernod, then focused its efforts on the lower-alcohol, wormwoodless, anise-flavored Pernod.
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
Shake well with ice. Strain into a chilled cocktail glass.
Very likely the work of Sloppy Joe’s bartender Fabio Fuentes who invented 33 drinks at Joe’s from the 1940’s onward. He was doccumented in a film as saying he invented a “special Martini” for Flynn.
Potions Of The Caribbean
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