A small red fruit with a bright red color and sweet yet tart taste.
An amaro made from the Foro Winery outside Florence, Italy. A blend of citrus fruits and dried herbs; not too sweet nor too bitter, 30% ABV.
An Italian aperitif made of bitter orange, gentian, rhubarb and cinchona with other ingredients. Usually 11% ABV.
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
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 syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
Cut the top off the strawberry and place it in a shaker, muddle until lightly smashed. Add the rest, except Peychaud’s, and dry shake, without ice. Shake again with ice until chilled. Strain into a chilled coupe or cocktail glass.
After the egg white foam settles, add drops of bitters and gently twist the stem of the glass to create a swirl in the foam/bitters.
#muddle #shake #straight
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