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Gordon's Breakfast


2 oz
A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
6 wedge
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
0.75 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
3 slice
A refreshing tasting watery vegetable used in some cocktails like the Gin and Tonic. Some people say cucumbers taste better pickled.
4 dash
Also known as chili sauce or pepper sauce, this is a condiment, seasoning, or salsa made from chili peppers and other ingredients. Used for its spicy flavor due to the organic compound capsaicin.
2 dash
A fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins. Known for its strong salty and umami flavors.
1 pinch
Often used to rim a glass for cocktails or made into a solution to add to the liguid itself in order to balance the flavors. Table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
1 pinch
Pepper gets its spicy heat mostly from piperine derived both from the outer fruit and the seed. Black pepper contains between 4.6% and 9.7% piperine by mass, and white pepper slightly more than that. Used in classic cocktails like the Blood Mary and everything under that family.

Combine all ingredients in a shaker. Add 1 cup of cracked ice and shake until chilled. Pour into a chilled rocks glass. Finish with a pinch of salt and freshly ground pepper. #shake #straight


A variation of Sasha Petraske’s Gordon’s Cup.


Tart
Savory
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