A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
A brandy produced in the Armagnac region in France. It is distilled from blended wine and aged in oak barrels.
An amaro made by Forthave Spirits with notes of eucalyptus, cinnamon, rhubarb, and honey.
A French orange-flavored liqueur made from a blend of cognac, bitter orange essence and sugar. It is used in common cocktails like the Cosmopolitan, Sidecar, Sangria and others.
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Combine all the ingredients in a julep tin and fill the tin about halfway with crushed ice. Holding the tin by the rim, stir, churning the ice as you go, for about 10 seconds. Add more crushed ice to fill the tin about two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the mint bouquet and orange half wheel and serve with a straw.
Death & Co: Welcome Home
Sorting, filtering, sharing:
There's so much more in the Mixel App!