1 dash
A citrus flavored bitters made with grapefruit. Try them in a Gin & Tonic.
1 tsp
Also known as pimento dram, this is an allspice berry flavored liqueur; from the pimento tree. You can make your own! Here is a recipe from Serious Eats: Measure out 1/2 cup whole allspice berries, then crush them in a mortar and pestle or grinder. Place the crushed allspice in a sealable glass jar with 1 cup rum, steep for 4 days, shaking daily. On day 5, add 1 broken cinnamon stick. Let steep for 7 more days, after 12 total days of steeping, strain out the solids through a cheesecloth. Make a syrup by combining 1 1/2 cup water and 2/3 cup brown sugar, heat until it dissolves then add it to the alcholoic mix. Let rest for an additional day, and enjoy!
0.25 oz
A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
0.5 oz
Also called Jerez, this fortified wine is made from white grapes that grow near Jerez de la Frontera, Spain. Sherry styles range from light versions similar to white table wines, such as Manzanilla and Fino, to darker and heavier versions that have been allowed to oxidise as they age in barrel, such as Amontillado and Oloroso, giving them a darker color. Sherry can be and is produced outside of Spain, however in some places, like the EU, the nomenclature is protected; and must come from the 'Sherry Triangle' along Spain's SW coast. Sherry is similar to port, however sherry is fortified after complete fermentation which consumes all of the sugar; resulting in an initially dry drink.
0.75 oz
An Italian amaro distilled from the Nonino family, known for their grappa, which sets up the base of this amaro; 35% ABV
1 oz
A young mezcal that has not been aged for more than 2 months.

Stir all ingredients over ice in a mixing glass. Strain into a nick and nora glass. #stir #straight

A fall spiced mezcal Manhattan from Nathan O’Neill.

The NoMad Cocktail Book
avg. 2.8 (4)
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