A refreshing tasting watery vegetable used in some cocktails like the Gin and Tonic. Some people say cucumbers taste better pickled.
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
An Italian amaro made from roasted cinnamon, rhubarb and clove along with honey; 21% ABV.
An alcoholic falernum syrup liqueur with ABV between 11-35 ABV; we chose the most common 11%. Falernum is mainly used in tropical drinks but can also be drank by itself. It usually has flavors of almond, ginger, cloves, vanilla, allspice and lime.
A syrup made from the agave tequilana and agave salmiana. It is composed mainly of fructose, which hits the tongue fast and fades. To make an agave syrup that substitutes for simple, for every 100g agave mix 50g water, that will be a 2:1 dilution ratio.
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
Also called akvavit this 'water of life; is a flavored spirit that is mostly produced in Scandinavia, since the 15th century. It is a grain or potato spirit base, and can be flavored with many herbs and spices. EU laws dictate it must be mostly flavored by caraway or dill. A common brand of caraway aquavit is Linie. You can actually make this yourself (or something very similar) here is a recipe from the book 'Akvavit' by Rasmus Risum-Urth: Toast in a pan: 2g cardamom, 8g pine nuts, 10g caraway, 1.5g cinnamon bark, 0.5g star anise, 2g pink peppercorns. Add spices to 500ml of vodka and sous vide for 2 hours at 60C (or just let steep for a week). Strain off solids and add 1.5L gin.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A filtered juice made from apples. Apples contain malic acid that gives a tart flavor and lingers longer than citric acid.
'Nikka whisky,' similar in style to scotch, is a blended malt whiskey produced in Japan. It has a high reputation, often making the top of 'Best Whiskey' lists.
Shake all ingredients with ice until chilled. Strain into a double rocks glass over one large cube.
A lightly spiced whiskey sour with caraway, apple, and cucumber.
To infuse the whisky: Combine 40g horseradish, 100g ground mustard seeds, and 750ml whisky in a iSi canister. Charge it twice with N2O, shaking between each charges. Allow to sit for 5 minutes, then vent quickly. Unscrew and strain.
Alternatively you could steep the whisky in the horseradish and mustard seed for a few weeks, I cannot guarantee this will be the same.
The NoMad Cocktail Book
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