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KT Collins


2
Commonly found in the Bloody Mary, this is a fibrous vegetable that dont really have much flavor; but great crunch!
0.75 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.
0.75 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.
5 drop
Like the pinch of salt in cookies, a couple drops from a 20g salt to 80g water solution in a cocktail will spread the flavors out, pronouncing sweet and/or tart flavours. Test it out in your favorite drink.
2 oz
A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
3 oz
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.

Muddle the celery in a cocktail shaker. Fill with ice, add the rest of the ingredients except the soda, and shake until chilled. Strain into a Collins glass filled with ice and top with club soda. #muddle #shake #ontherocks


Named for Katie Stipe.


Tart
Fresh
Regarding Cocktails
avg. 3.4 (8)
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