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1 oz
An Italian grappa based amaro, distilled with gentian, bitter orange and peppermint; 31% ABV.
0.25 oz
An Italian aperitif made of bitter orange, gentian, rhubarb and cinchona with other ingredients. Usually 11% ABV.
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.
0.25 oz
Considered to be the brine left over from pickling olives. Used most commonly in the Martini, with the addition of said to be 'dirty.' It has a salty and vinegary flavor.
2.5 oz
An Italian white wine that can be sparkling or still, the sparkling variety is often used in place of Champagne althought Prosecco is general a much sweeter sparkling wine.
2
Known for the Martini, the cocktail olive is the fruit of the olive tree, pickled is a salty brine. This may or may not be stuffed with pimento (red bell pepper).

Add Amaro Nardini, Aperol, lemon juice, and olive brine to a cocktail shaker. Add ice and shake until chilled. Strain into a chilled coupe or cocktail glass. Top with prosecco and garnish with olives. #shake #straight


Adapted from Keneniah Bystrom, Essex, Seattle, WA.


Fresh
Savory
Spritz
avg. 3.0 (2)
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