MIXEL

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2 oz
A type of mezcal distilled exclusively from the blue agave plant, primarily around Tequila, Mexico.
0.75 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
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.
2 dash
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
2 dash
Also known as chili sauce or pepper sauce, this is a condiment, seasoning, or salsa made from chili peppers and other ingredients. Used for its spicy flavor due to the organic compound capsaicin.
1 pinch
Pepper gets its spicy heat mostly from piperine derived both from the outer fruit and the seed. Black pepper contains between 4.6% and 9.7% piperine by mass, and white pepper slightly more than that. Used in classic cocktails like the Blood Mary and everything under that family.

Add all ingredients to a shaker with ice and shake. Strain into a cocktail glass and garnish with black pepper. #shake #straight


Add 2 dashes of worcestershire, swap tequila for bourbon and you'll have the Old Pepper, garnish with a lemon twist.


Spicy
Tart
A Spot At The Bar
avg. 3.9 (92)
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