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Leapfrog


2 oz
A gin distilled in Plymouth, England. It is less dry than the more common London Dry gin, mainly due to more root ingredients that soften the juniper flavor.
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.
0.5 oz
An apricot flavored brandy liqueur, similar to peach liqueur.
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.
2 dash
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
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.

Muddle the mint leaves with the simple syrup. Add everything else, then shake with ice and fine-strain into a chilled coupe. #muddle #shake #straight



Dry
Tart
The PDT Cocktail Book
avg. 4.0 (38)
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