A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
A traditional herbal liqueur made in Europes alpine region by Italy and France, primarily. Made from steeping aromatic flowering plants, said to be similar in taste to absinthe but with added sugar; 38-45% ABV.
Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.
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.
A woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. They have a bitter, astringent taste and a characteristic aroma.
Combine all ingredients in a mixing glass and stir with ice. Strain into an old fashioned glass over a large ice cube. Garnish with a sprig of rosemary.
If you’re using a sweeter genepi, such as the one produced by Dolin, swap the simple syrup for an extra 0.25 dry vermouth.
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