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.
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
Aged ports made from red grapes that are left to age in wooden barrels. These gradually mellow and turn a golden-brown color. Exposure to oxygen through the wood pores imparts a nutty flavor.
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
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.
Combine all the ingredients, except the sparkling wine, in a shaker and dry shake without ice to emulsify. Add a large ice cube and shake again until chilled. Strain into a chilled coupe and top off with Champagne or prosecco. Garnish with grated cinnamon.
“This sweet dessert cocktail was the first concoction I ever put together, and I was lucky enough to have Sasha [Petraske] help me perfect it.” -Carolyn Gil
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