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 distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. It can be made from grain, potatoes, rice, beans, beets, fruit or even wood; 40% ABV.
A juice used in some cocktails for its tart and acidic properties. Grapefruit juice can be pre-squeezed and kept fresh for many days like orange juice, unlike lemon and lime juice.
A sweet mint-flavored liqueur. It is flavored with Corsican mint and dried peppermint. Commonly consumed as a digestif or in cocktails such as the Grasshopper and Stinger.
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Pour everything, except the soda, into a cocktail shaker with ice. Stir well. Pour unstrained into a specialty glass (something jade color if you have). Stir in soda. Garnish with an orange slice and a mint sprig.
As served at the Four Season, NYC, 1971. Created by Joe Scialom “out of thin air.”
Potions Of The Caribbean
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