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 bitter sweet quinine flavored Barolo based aromatized wine digestif, made with cinchona (china) bark, rhubarb, cardamom, gentian and other spices and botanicals. Similar to a quinquina but more bitter and complex due to the added quinine and Barolo. Different to the chinato vermouth in its deeper digestif flavors and emphasis on quinine.
An Italian aperitif made of bitter orange, gentian, rhubarb and cinchona with other ingredients. Usually 11% ABV.
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
Shake all with ice until chilled. Strain into a coupe.
A rye whiskey sour with chili, cherry, and bitter orange from Leo Robitschek.
To infuse the Aperol: Combine 10 diced Thai Birdseye chilies with 750ml Aperol. Allow to steep for 5 minutes (or longer to taste), then strain.
For a single drink: Combine a diced 1/3rd of a Thai chili with 3/4oz (22ml) of Aperol for 5 minutes.
The NoMad Cocktail Book
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