A brandy produced in the Armagnac region in France. It is distilled from blended wine and aged in oak barrels.
A type of rum made from cane juice rather than cane molasses. Rhum agricole originated in the French Caribbean islands.
A Brazilian spirit made form sugar cane juice (as opposed to cane molasses like rum), similar to rhum agricole. This is the aged or dark variety of Cachaça, aged in differnet types of wooden barrels each lending its own flavor to the spirit.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A sweet syrup made from almonds, sugar, and rose water or orange flower water. Sometimes other nut derived syrups are referred to as orgeat. You can make this yourself! There's a few recipes, this one if from liquid Intelligence. Combine 660g very hot water with 200g nuts of your choice (almonds are traditional). Blend together at high speed, then strain through a fine strainer or cheescloth. Add salt if you'd like. Then combine 500g nut milk with 500g sugar, blend to combine. If the emulsion breaks, use a stick blender to quickly recombine (or shake hard before using). If you're up for it, add 1.75g Ticaloid 210s and 0.2g xanthan gum to stablize the emulsion. If you can't find Ticaloid, use a mixture of gum arabic and xanthan gum in a ratio of 9:1. This recipe doesn't use rose or orange flower water, if you'd like you can add small teaspoon of either.
Also known as pimento dram, this is an allspice berry flavored liqueur; from the pimento tree. You can make your own! Here is a recipe from Serious Eats: Measure out 1/2 cup whole allspice berries, then crush them in a mortar and pestle or grinder. Place the crushed allspice in a sealable glass jar with 1 cup rum, steep for 4 days, shaking daily. On day 5, add 1 broken cinnamon stick. Let steep for 7 more days, after 12 total days of steeping, strain out the solids through a cheesecloth. Make a syrup by combining 1 1/2 cup water and 2/3 cup brown sugar, heat until it dissolves then add it to the alcholoic mix. Let rest for an additional day, and enjoy!
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 the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Grate some nutmeg over the top of the drink.
“This was my first Death & Co spec, and the one I’m most proud of. It’s based on the Infante, a classic tequila drink that’s basically a tequila Daiquiri with orgeat as the sweetener. In this variation I split the base between brandy and rum to bring an autumnal flavor profile to an otherwise summery cocktail.” -Dave Anderson
Death & Co: Welcome Home
Sorting, filtering, sharing:
There's so much more in the Mixel App!