A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
One of the oldest amari available, this Italian drink is made with 33 different fruits, herbs and botanicals: 30% ABV.
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.
A spiced up pecan flavor bitters, reminiscent of pecan pie. Add some to your fall cocktails for that good ol' pecan taste.
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).
Stir all ingredients over ice, then strain into an old-fashioned glass over one large cube. Express a lemon peel over the drink then drop it in.
For the Ramazzotti: combine 1 bottle Ramazzotti with 30g cacao nibs in an iSi siphone. Charge with 1 N2O cartridge. Then shake about 5 times. Charge with another cartridge and let sit 15min, shaking every 30sec. Vent the gas without spraying liquid everywhere, do it quickly. Strain contents through a coffee filter and re-bottle. Alternative infuse in a chamber vacuum. Or do it the old school way and let it sit for a while.
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