An Italian grappa based amaro, distilled with gentian, bitter orange and peppermint; 31% ABV.
An Italian aperitif made of bitter orange, gentian, rhubarb and cinchona with other ingredients. Usually 11% ABV.
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.
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.
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.
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.
Adapted from Keneniah Bystrom, Essex, Seattle, WA.
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