A brewed drink prepared from the grinds of roasted coffee plant seeds. Coffee is a fruit!
Crème de Cacao White is a clear liqueur with a milk chocolate flavor, underpinned by faint vanilla and apricot tones.
An amaro made on the island of Sicily. A sweet, thick and slightly bitter amaro made from herbs, roots, citrus rinds and caramel. Typically 30% ABV.
Also called akvavit this 'water of life; is a flavored spirit that is mostly produced in Scandinavia, since the 15th century. It is a grain or potato spirit base, and can be flavored with many herbs and spices. EU laws dictate it must be mostly flavored by caraway or dill. A common brand of caraway aquavit is Linie. You can actually make this yourself (or something very similar) here is a recipe from the book 'Akvavit' by Rasmus Risum-Urth: Toast in a pan: 2g cardamom, 8g pine nuts, 10g caraway, 1.5g cinnamon bark, 0.5g star anise, 2g pink peppercorns. Add spices to 500ml of vodka and sous vide for 2 hours at 60C (or just let steep for a week). Strain off solids and add 1.5L gin.
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
Stir all over ice until chilled. Strain into a single rocks glass.
A caraway and cacao Sazerac from Pietro Collina.
To make the cold coffee, combine 455g coarse ground coffee beans with 2kg water (2L). Cover and allow to sit in the fridge for 18 hours. Strain though a fine mesh.
The NoMad Cocktail Book
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