A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
Also known as bianco vermouth, blanc vermouth or Italian white vermouth, this is a type of sweet vermouth that is colorless (clear) with vanilla forward flavoring.
Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.
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 commonly used syrup made from pomegranate juice, characterized by a flavour that is both tart and sweet, and by a deep red colour. Coming from the French spelling of pomegranate, 'grenade.' To make it yourself (don't buy it premade) combine 100% pomegranate juice (like the Pom Wonderful brand) with equal parts sugar by mass. We always use 1:1 syrup unless otherwise noted in the recipe itself.
Shake all ingredients with ice and strain into a coupe.
The cocktail itself is not an American invention but was first served at Harry’s New York Bar in Paris shortly after a Boston Herald contest coined the term in 1924. Harry’s is a legendary place thanks to its skillful bartender Harry MacElhorne, the author of Harry’s ABC of Mixing Cocktails.
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