A primarily after-dinner spirit made from distilling wine. Generally containing 35-60% ABV and generally aged in wooden casks. Cognac is a famous example of a brandy (produced in the Cognac region of France).
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
A sweetened liqueur made from natural and/or artifical ginger flavoring. Used in many cocktails.
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Combine in a mixing glass. Add ice and stir until chilled. Strain into a chilled coupe glass. Garnish with a lemon twist.
Sanctions against South Africa designed to break the apartheid left it with too many grapes and not enough demand for wine. In response, South African brandy was born.
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