A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
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 Spanish liqueur made from citrus and fruit juices, flavored with vanilla and other aromatic herbs and spices (a total of 43); 31% ABV. Used in a Mexican cocktail, the carajillo.
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.
Combine the whiskey, egg white, lemon juice, and Licor 43 in a cocktail shaker and dry shake, without ice, to emulsify. Add 1 large ice cube and shake until chilled. Strain into a chilled Collins glass filled with ice cubes. Top off with soda until the froth reaches the glass rim. Let it stand for a moment to the foam settles, then add more club soda to raise the foam over the rim of the glass.
Created by Joseph Schwartz at Milk & Honey in 2001.
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