A Mexican fernet distilled with cardamom, cinnamon, clove, gentian, mint, orange peel, quassia and rhubarb; 35% ABV.
A spicy liqueur made from chillies, a common brand is Ancho Reyes.
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. 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 tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
Combine all ingredients in a shaker and dry shake, without ice, to combine. Add ice and shake again until chilled. Strain into a chilled coupe or Nick & Nora glass. Garnish with freshly grated cinnamon.
“He’ll flip ya. Flip ya for real.” -Fred Fenster
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