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Peychaud’s Paloma


2 oz
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
2 oz
A juice used in some cocktails for its tart and acidic properties. Grapefruit juice can be pre-squeezed and kept fresh for many days like orange juice, unlike lemon and lime juice.
1 oz
A type of mezcal distilled exclusively from the blue agave plant, primarily around Tequila, Mexico.
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.
1.5 oz
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
1 peel
A hybrid citrus fruit originating in Barbados as an accidental cross between two introduced species, sweet orange and pomelo. Like other citrus fruits the grapefruit is popular among cocktails for its peel and juice.
1 wedge
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).

Pour the soda water into a tall glass filled with ice. In a shaker, add the juice, tequila and simple syrup. Shake and strain into the glass. Top with the bitters (yes that amount is correct) which should float nicely on the surface. Garnish with a grapefruit zest or lime wedge. #shake #ontherocks



Tart
Herbal
The Canon Cocktail Book
avg. 3.0 (16)
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