An amaro made on the island of Sicily. A sweet, thick and slightly bitter amaro made from herbs, roots, citrus rinds and caramel. Typically 30% ABV.
A high proof (>57.5 ABV) dark/black rum, that may be specifically from one origin or a blend from many. Common examples are Plantation OFTD and Lemon Hart 151.
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 carbonated soft drink in which quinine is dissolved, giving an intensly bitter flavor. Originally, tonic was used to fight malaria as the quinine was shown to be effective. However, modern tonic has much less quinine and is really only used for its bitter flavor; please take your malaria pills (and vaccinate your kids).
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).
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Build all ingredients in a highball glass. Fill with crushed ice. Garnish with a mint sprig, lemon wheel and straw.
“You start off with familiar sweetness, but where it would be cloying otherwise it’s almost immediately replaced by an almost overwhelming bitterness coupled with oaky, spicy undertones. The rum is assertive, but not overpowering. The lemon is barley capable of keeping the drink balanced, but it does its job admirably.” -reddit user knollexx
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