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Rube Foster


0 rinse
Also known as pimento dram, this is an allspice berry flavored liqueur; from the pimento tree. You can make your own! Here is a recipe from Serious Eats: Measure out 1/2 cup whole allspice berries, then crush them in a mortar and pestle or grinder. Place the crushed allspice in a sealable glass jar with 1 cup rum, steep for 4 days, shaking daily. On day 5, add 1 broken cinnamon stick. Let steep for 7 more days, after 12 total days of steeping, strain out the solids through a cheesecloth. Make a syrup by combining 1 1/2 cup water and 2/3 cup brown sugar, heat until it dissolves then add it to the alcholoic mix. Let rest for an additional day, and enjoy!
2 oz
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
0.5 oz
A brandy based liqueur made with vanilla, citrus and other secret spices. First created in the 15th century as a 'brandy milk.' Bottled at 35% ABV.
0.75 tsp
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.
4 dash
Dark, rich and complex. A bitter chocolate nose leads the palate to dark chocolate, cinnamon and spice flavors that are supported by classic European bitter herbs.
1 twist
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.

Add a dash of allspice dram to a chilled rocks glass, swirl and discard the excess. Stir the remaining ingredients over ice in a mixing glass and strain into the rocks glass. Garnish with an orange twist. #build #stir #straight



Strong
Herbal
The Canon Cocktail Book
avg. 3.5 (8)
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