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Mint Julep riff


6 leaf
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
1 oz
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
0.5 oz
A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
0.75 oz
An Italian amaro distilled from a secret mix of caramelized sugar, gentian, bitter and sweet orange and natural herbs; 30% ABV. A notable substitute for Amer Picon.
1 tsp
A peach flavored French liqueur; 16% ABV. Commonly drank as an aperitif or in cocktails.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
1 slice
A nectarine fruit used in some cocktails, like the Billini.

Rub the interior of a julep tin with the mint leaves. Then set mint aside. Add remaining ingredients and fill the tin halfway with crushed ice. Stir and churn the ice for 10 seconds. Add more crushed ice to fill, until the tin is completely frozen. Garnish with the mint bouquet and a peach slice. Top with powdered sugar and serve with a straw. #build #ontherocks #swizzle


From Natasha David.


Herbal
Fresh
Cocktail Codex
avg. 1.0 (1)
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