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Green Thumb


2 oz
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
0.5 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.25 oz
A popular brand of elderflower liqueur, made with wild elderflowers and based with Eau de vie; 20% ABV.
0.25 oz
Juice made from celery, used in some cocktails for its peppery taste. It is said that celery requires more calories to burn than it gives; it also requires more love than it gives.
0.25 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.
0.125 tsp
Matcha is finely ground powder of specially grown and processed green tea leaves. Super duper infamous in Japan.
1 wheel
A refreshing tasting watery vegetable used in some cocktails like the Gin and Tonic. Some people say cucumbers taste better pickled.
1 wheel
A refreshing tasting watery vegetable used in some cocktails like the Gin and Tonic. Some people say cucumbers taste better pickled.

Muddle 1 cucumber wheel with the syrup. Add in everything else and dry shake (no ice). Add the tea powder and shake with ice, then strain into a chilled coupe. Garnish with a second cucumber wheel. #muddle #shake #straight


Created by Jim Meehan for the PDT pop up at Park Hyatt New York Bar in Tokyo.


Fresh
Herbal
Meehan’s Bartender Manual
avg. 3.4 (5)
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