Bittermens original combination of cinnamon & spice. Try it with rum-based drinks, and other dark aged spirits.
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. 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 Piedmontese Moscato wine base Italian amaro infused with cardoon (similar to artichoke) and blessed thistle; 17% ABV. It is aged for six months in new oak and can be substituted for vermouth or sherry in cocktails.
A non-alcoholic un-filtered beverage made from apples. It is often considered sweet even without adding extra sugar.
An apple brandy from the Normandy region in France using apples from designated orchards, containing at least 20% local varieties, at least 70% bitter or bittersweet varieties, and no more than 15% sharp varieties. Bottled at a minimum 40% AVB.
Blanco, white spirit, white, plata or silver tequila refers to a young, unaged tequila.
Also known as pimento dram, this is an allspice berry flavored liqueur; from the pimento tree. You can make your own! Here is a recipe from Serious Eats: Measure out 1/2 cup whole allspice berries, then crush them in a mortar and pestle or grinder. Place the crushed allspice in a sealable glass jar with 1 cup rum, steep for 4 days, shaking daily. On day 5, add 1 broken cinnamon stick. Let steep for 7 more days, after 12 total days of steeping, strain out the solids through a cheesecloth. Make a syrup by combining 1 1/2 cup water and 2/3 cup brown sugar, heat until it dissolves then add it to the alcholoic mix. Let rest for an additional day, and enjoy!
Rinse a double rocks glass with 6 spritzes of all spice dram. Add a 2-inch cube to the glass. Add remaining ingredients in a shaker with ice and shake until chilled. Strain into the glass.
Note: the original recipe called for 3/4oz Camut Pommeau which is a drink composed of 2/3 apple juice and 1/3 calvados.
A fall-spiced margarita with hints of apple from Leo Robitschek.
The NoMad Cocktail Book
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