Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
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 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 sub-set of dark, molasses-driven rums. These rums are very dark in color from added refined sugar (molasses), multiple distillation, and likely, but not always, aging in charred oak. There is no formal definition of black rum, if a recipe calls for this type of rum, it is usually refering to a very very darkly colored rum; a common example is Gosling's Black Seal. Pair it with lemon, lime, ginger and pineapple.
A peach flavored liqueur.
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 nectarine fruit used in some cocktails, like the Billini.
In a mixing glass muddle the sugar cubes with 1 once of club soda until the sugar is fully broken up. Add remaining ingredients and stir over ice until cold. Strain into brandy snifter over 1 large cube. Garnish with a peach slice.
#muddle #stir #ontherocks
This most venerable of American flowing bowls is held to have been first concocted in 1732 at Philadelphia's fishing club, the State in Schuylkill, also known as the "Fish House". -Wiki
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