Also known as chili sauce or pepper sauce, this is a condiment, seasoning, or salsa made from chili peppers and other ingredients. Used for its spicy flavor due to the organic compound capsaicin.
A fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins. Known for its strong salty and umami flavors.
A black sauce made from fermented soybean paste, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. Known for its strong umami flavor.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
Pepper gets its spicy heat mostly from piperine derived both from the outer fruit and the seed. Black pepper contains between 4.6% and 9.7% piperine by mass, and white pepper slightly more than that. Used in classic cocktails like the Blood Mary and everything under that family.
A pale or golden colored lager beer, made with water Pilsner malt and Noble hops. Pale lagers tend to be dry, lean, clean-tasting and crisp. In the case of Saisons, this is a farmhouse style pale ale that is meant to be crisp and refreshing.
Often used to rim a glass for cocktails or made into a solution to add to the liguid itself in order to balance the flavors. Table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
Rim a pint glass with salt. Fill the glass halfway with ice. Add all ingredients except the beer. Add a lime for garnish and a straw. Serve with the beer on the side to add as you go.
An interesting tomato-free take on the Michelada. Heavy on the umami.
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