An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
A wine made from dark grape varieties that is allowed to stay in contact with the grape skins, pigments in the skin give the wine its color.
One of the oldest amari available, this Italian drink is made with 33 different fruits, herbs and botanicals: 30% ABV.
A fruit brandy made from the distillation of apple cider, these differ from the colorless eau de vie brandy in that apple brandies are usually aged in wood or colored in some way.
A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Yellow Chartreuse is sweeter in flavor and aroma than its green brother; 40% ABV.
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A small berry that is used as a garnish or muddled for its tangy, sour flavor and dark color.
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
In a cocktail shaker, gently muddle the orange. Add the remaining ingredients and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a double old-fashioned glass and fill the glass with crushed ice. Garnish with the blackberry and grate some cinnamon over the top of the drink. Serve with a straw.
#muddle #whip #shake #ontherocks
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