A 'catch-all' ingredient used in certain cocktails that call for in-depth, specific, or otherwise uncommon spices that aren't available to add to Mixel. The user should specify whats in this mix in the cocktail recipe.
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.
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 yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
In a coffee percolator basket place the spice mixture and citrus peels. Pour the wine and honey in the bottom of the percolator. Let percolate for 1-2 hours with the cover on. Alternatively place all ingredients in pot and simmer for 1-2 hours with the cover on. Serve hot.
#batch #straight #makeinadvance #hot
Consider cutting down the honey to 1/2 cup.
For the spice mix: 6 whole allspice berries, 1 tbls whole black peppercorns, 2 whole star anise, 3 cinnamon sticks, 1 inch piece ginger (sliced).
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