A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
A type of rum made from cane juice rather than cane molasses. Rhum agricole originated in the French Caribbean islands. The dark varieties have been aged in charred oak, lending their color to the rums.
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.
A sweet syrup made from the macadamia nut in the style of an orgeat.
A concentrated fruit syrup made from the pulp or 'juice' of passion fruits. You can make it by combining equal parts (by mass) pasison fruit purée to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A Trader Vic product made in an Hawaiian style, almost exclusively used in Tiki drinks.
A citrus flavored bitters made with grapefruit. Try them in a Gin & Tonic.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a double old-fashioned glass and fill the glass with crushed ice. Garnish with the mint bouquet and grate some nutmeg over the top of the drink. Serve with a straw.
#shake #whip #ontherocks
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