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1.5 oz
A coffee brewed by forcing a small amount of nearly boiling water under high pressure (9x atmospheric pressure) through finely ground coffee beans, producing a small serving known as a shot of espresso.
1 oz
A fruity, rich and sweet vermouth that dates back to 1786. Thought of as a sweet vermouth with added vanilla; great with whiskey. We treat this like sweet vermouth.
0.25 oz
A grape distilled base amaro made from various herbs, such as myrrh, rhubarb, chamomile, cardamom, aloe and saffron. Typically 45% ABV.
0.25 oz
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.
3 dash
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
0 grated
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.

Shake all ingredients with plenty of ice until chilled. Strain into a Collins glass filled with ice. Garnish with grated nutmeg and serve with a straw. #shake #ontherocks


Be forewarned, Fernet-Branca is not gentle.


Fresh
Bitter
The Canon Cocktail Book
avg. 3.4 (20)
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