Tomatoes are commonly used in Bloody Mary type drinks. Tomatoes are know for their natural monosodium glutamate (MSG) which gives the tomato a umami flavor (same as parmesan cheese, soy sauce, mushrooms ...). MSG is not bad for you.
A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
A bittersweet Italian amaro made from 13 herbs and plants, but predominantly artichoke (Cynara Scolymus). Drunk as an aperitif and digestif, it has an ABV of 16.5%.
The driest and lightest of the traditional sherry varieties. They are consumed young and shortly after opening the bottle; within a few hours they start to lose flavor.
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 root vegetable used as a spice, often in sauce, or as imitation wasabi. Commonly seen beside a nice med-rare steak.
A fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins. Known for its strong salty and umami flavors.
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.
Often used to rim a glass for cocktails or made into a solution to add to the liguid itself in order to balance the flavors. Table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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.
A celery flavored bitters with a hint of lemon, created from an 19th century recipe.
Commonly found in the Bloody Mary, this is a fibrous vegetable that dont really have much flavor; but great crunch!
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).
Roll or Throw from tin to tin until cold. Fine strain into a Collins glass filed with fresh ice. Garnish with a celery stalk and anything else you’d like.
#roll #shake #ontherocks
A variation on the classic Red Snapper which doesn’t call for Cynar or Sherry.
Mixel User, Phil
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