A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
A sweetened liqueur made from cherries. You can make it yourself! Here is a recipe from Serious Eats: Lightly muddle 6 cups of pitted Bing cherries, pour away the juice and reserve for later. Add 1 cup of brandy, 1/2 cup of vodka and 1 cinnamon stick to the muddled cherries. Seal and shake the jar. Let steep for one week, shaking every few days. Combine the reserved cherries juice, with 1 cup sugar and 1 cup water, heat until sugar dissolves. Add the syrup to the mix, then let steep for an additional 5 days. Strain through a fine-mesh sieve lined with cheesecloth. Re-bottle and enjoy!
A brand of triple sec produced in France. It is drunk as an aperitif, degestif, and used in cocktails like the margarita; 40% ABV.
A French herbal liqueur, with DOM meaning Deo Optimo Maximo, 'To God, most good, most great.' Made with 27 herbs and spices, many unknown.
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.
A tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
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.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.
Pour all ingredients into a cocktail shaker with ice. Shake well. Strain into a highball glass filled with ice. Garnish with a pineapple wedge and a cherry.
Invented at the Raffles Hotel in Singapore in the early 1900’s. Originally called the gin sling.
Sorting, filtering, sharing:
There's so much more in the Mixel App!