A wine made from dark grape varieties that is allowed to stay in contact with the grape skins, pigments in the skin give the wine its color.
A sub-set of dark, molasses-driven rums. These rums are very dark in color from added refined sugar (molasses), multiple distillation, and likely, but not always, aging in charred oak. There is no formal definition of black rum, if a recipe calls for this type of rum, it is usually refering to a very very darkly colored rum; a common example is Gosling's Black Seal. Pair it with lemon, lime, ginger and pineapple.
A semi-bitter semi-sweet smoky rhubarb wine-based amaro. Sfumato derives from the Italian word for smoke, fumo; 20% ABV.
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A class of bitters that a broadly made from aromatic herbs, spices, fruits and botanicals. This includes Peychuad and Angostura bitters. You can make these at home. There are plenty of recipes online for various bitters, a good book source is 'Bitters' by Brad Parsons. The only down side is they generally require hard-ish to source ingredients.
The essence of birch bark, also known as a tincture. A few drops will do ya.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
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 small saucepan over medium-low heat and cook, stirring occasionally, until steaming hot but not simmering. Pour into an Irish coffee mug. Express the orange twist over the drink and discard, then grate some nutmeg over the top of the drink.
#hot #straight #build
“We’ve only served a handful of hot drinks at Death & Co NYC, as they’re quite the hassle to make in the small confines of the bar. But this mulled wine riff was fully batched and held in a hot water bath for quick service.” -Tyson Buhler
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