A small red fruit with a bright red color and sweet yet tart taste.
An Italian aperitif made of bitter orange, gentian, rhubarb and cinchona with other ingredients. Usually 11% ABV.
An Italian herbal liqueur produced since 1890 in Benevento, Campania, Italy. The yellow color comes from the addition of saffron, other herbs include mint and fennel. Strega is considered a digestif and is also used in cocktails; 40% ABV.
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.
A bitter sweet quinine flavored Barolo based aromatized wine digestif, made with cinchona (china) bark, rhubarb, cardamom, gentian and other spices and botanicals. Similar to a quinquina but more bitter and complex due to the added quinine and Barolo. Different to the chinato vermouth in its deeper digestif flavors and emphasis on quinine.
In gaelic, uisce betha, or 'water of life' was used to describe such drinks in the Middle Ages. This malted grain whiskey must be produced on the island of Ireland.
Muddle the strawberry in a shaker tin, then add remaining ingredients. Shake with ice until chilled. Strain into a coupe.
#muddle #shake #straight
A fruit-forward whiskey sour from Leo Robitschek and Jessica Gonzalez.
To infuse the Aperol: Combine 10 diced Thai Birdseye chilies with 750ml Aperol. Allow to steep for 5 minutes (or longer to taste), then strain.
For a single drink: Combine a diced 1/4th of a Thai chili with 1/2oz (15ml) of Aperol for 5 minutes.
The NoMad Cocktail Book
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