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Precursory Cocktail


1.5 oz
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.
1.5 oz
A fruity, rich and sweet vermouth that dates back to 1786. Thought of as a sweet vermouth with added vanilla; great with whiskey. We treat this like sweet vermouth.
0.25 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
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
1 twist
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).

Add all ingredients to a mixing glass with ice. Stir and strain into a frozen cocktail glass. Garnish with a lemon twist. #stir #straight


An original from Tim Phillips, co-owner of Bulletin Place in Sydney.


Fresh
Sweet
A Spot At The Bar
avg. 3.5 (12)
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