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Leap-Year Cocktail


2 oz
A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
0.5 oz
A French orange-flavored liqueur made from a blend of cognac, bitter orange essence and sugar. It is used in common cocktails like the Cosmopolitan, Sidecar, Sangria and others.
0.5 oz
Also known as Vermouth di Torino, Italian vermouth, rosso and red vermouth; these vermouth have been sweetened with cane sugar or caramelized sugar, usually giving the vermouth 10-15% sugar and a slightly reddish brown color.
0.25 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.
1 twist
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

Shake all with ice and strain into a chilled cocktail glass. Garnish with a lemon twist. #shake #straight


Adapted from a recipe created by Harry Craddock for the Leap year celebration at the Savoy Hotel, London, in 1928.


Sweet
Tart
The Joy of Mixology, Revised & Updated
avg. 2.6 (23)
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