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Italian Sun


2 oz
A wine made from non-colored grape pulp (skin removed), primarily white grapes.
1.5 oz
An Italian lemon flavored liqueur mainly produced in Southern Italy, traditionally made at home; you can too! Here is a recipe from Serious Eats: Zest 10 lemons (without pith) and place in an air-tight glass container (reserve the lemons for later). Add 375ml of high-proof spirit like everlear 151. Seal and shake, then let steep for two weeks. Then, make a siple syrup with 1.75 cups water and 1.25 cups sugar. Add to the mixture and let sit for a day. Strain through a coffee filter, refirgerate, and enjoy!
0.75 oz
A noisette (hazelnut) liqueur.
0.5 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1 twist
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

Shake all ingredients with ice and fine strain into a chilled cocktail glass. Garnish with a lemon twist. #shake #straight


Created by Dan Spink at Browns, London.


Tart
Fresh
Difford’s Guide
avg. 3.4 (12)
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