A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
A brewed drink prepared from the grinds of roasted coffee plant seeds. Coffee is a fruit!
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.
A Swiss aperitif flavored with gentian roots; 15% ABV. Pablo Picasso depicted a bottle in his collage 'Verre et bouteille de Suze'.
A full flavoured red-colored sweet Italian vermouth. Try it in a Manhattan or Negroni. Often considered the best vermouth, along with Carpano Antica. We treat this like sweet vermouth.
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
A hybrid citrus fruit originating in Barbados as an accidental cross between two introduced species, sweet orange and pomelo. Like other citrus fruits the grapefruit is popular among cocktails for its peel and juice.
Stir in a mixing glass over ice. Strain into a double rocks glass over one large cube. Express a grapefruit peel over the drink, then discard.
A Manhattan variation with notes of coffee and chocolate from Leo Robitschek.
To make the cold coffee, combine 455g coarse ground coffee beans with 2kg water (2L). Cover and allow to sit in the fridge for 18 hours. Strain though a fine mesh.
The NoMad Cocktail Book
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