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Marmalade Sour


2 oz
A Brazilian spirit made form sugar cane juice (as opposed to cane molasses like rum), similar to rhum agricole. This is the unaged variety of Cachaça.
2 Tbsp
A syrup made from combining oranges with sugar and other ingredients. For ease of use buy fine cut or no peel marmalade to minimize the large orange chuncks. You can make it yourself, google it!
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.
0.25 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.
1
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam

Shake vigorously with plenty of ice. Fine strain into a coupe glass. Garnish with an edible flower. #shake #straight



Tart
Creamy
The Canon Cocktail Book
avg. 3.2 (6)
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