A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
Milk, the nutritional protein and lactose packed white stuff, is used in some cocktails for a foamy structure and leathery mouthfeel. It is also used in a technique called fat-washing, google dat!
A syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees; 67% sugar by mass. Super duper infamous in Canada. Most cocktails that use maple syrup specifically say to get 'A' grade, the downside is $$$$.
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
Stir the spirits, milk and syrup together in a pitcher. Pour into tumblers over frozen milk cubes or ice cubes. Dust the tops with grated nutmeg.
#batch #stir #ontherocks
By Mike Stern. “Then there is milk punch, served cool and just slightly sweet in the New Orleans style, which eases you gently into activity, holding your hand all the while.”
NYT Book Of Cocktails
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