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Sidewinder’s Fang


1.5 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1.5 oz
A citrus juice used in many cocktails, both for its sweet and tart taste and its color. Orange juice, unlike lemon and lime, can be kept fresh for days. In a blind taste test, most people liked day-old orange juice.
1.5 oz
A concentrated fruit syrup made from the pulp or 'juice' of passion fruits. You can make it by combining equal parts (by mass) pasison fruit purée to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
3 oz
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
1 oz
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
1 oz
A sub-set of dark, molasses-driven rums. These rums are very dark in color from added refined sugar (molasses), multiple distillation, and likely, but not always, aging in charred oak. There is no formal definition of black rum, if a recipe calls for this type of rum, it is usually refering to a very very darkly colored rum; a common example is Gosling's Black Seal. Pair it with lemon, lime, ginger and pineapple.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
1 peel
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.

Line a snifter with the Sidewinder’s Fang peel (see notes), with one end hanging over the rim of the glass. Fill glass with cracked or cubed ice to hold the peel in place. Put the remaining ingredients in a drink mixer tin with 12 ounces of crushed ice and 4 to 6 small “agitator” cubes. Flash blend then strain into the snifter. Garnish with a mint sprig. #blend #ontherocks


To make the garnish for this dangerous concoction, grab an orange and, using a wide peeler, start at the top of the fruit and pull an approximately 1-inch-wide, shallow (no pith) continuous strip of peel, rotating the orange while gradually moving down and around the fruit, so as to remove the entire peel. After the peel is about ¾ inch long, alter the direction of the peeler slightly and finish peeling. The result is a rounded chunk of peel (the head) and a continuous length (the snake body). Use a straw to poke holes for eyes in the head. Then arrange the spiral along the inside of the snifter, with the head hanging over the edge of the glass. Fill the glass with crushed ice to hold the sidewinder peel against the side of the glass. Add Sidewinder’s Fang cocktail. Drink up!


Strong
Fresh
Smuggler’s Cove
avg. 3.9 (32)
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