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Mott And Mulberry


0.5 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.
0.5 oz
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
0.75 oz
A non-alcoholic un-filtered beverage made from apples. It is often considered sweet even without adding extra sugar.
0.75 oz
A medium-bitter Italian digestif made from local herbs such as condurango, cardamom, cinnamon, bitter orange rind and cinchona around the Euganean Hills; with a 30% ABV.
1 oz
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
3 slice
Not the tech giant! A fruit in the rose family most widely known for its juice; allowing it to ferment makes cider, yum!

Shake all with ice until chilled. Strain into a ice-filled double rocks glass. Garnish with an apple fan. #shake #ontherocks


A whiskey sour that tastes like mulled cider from Leo Robitschek.


Fresh
Herbal
The NoMad Cocktail Book
avg. 3.7 (6)
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