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Smoke and Mirrors


4 leaf
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
0.75 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 oz
A whiskey made from the mixture of different types of whiskey, such as malt, rye, corn or barley.
0.5 oz
Peat is a dried soil from peatlands, bogs, mires, moors and muskegs. In Scotland, peat fires are used to dry the malted barley, giving the whiskey a smoky flavor.
0.75 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.
2 dash
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
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.

In a shaker, gently muddle the mint with the simple syrup. Add the other ingredients and shake with ice until chilled. Strain into a double old-fashioned glass over one large ice cube. Garnish with a mint sprig. #muddle #shake #ontherocks


If you like this, try the Smokescreen, it only differs by one accent ingredient (absinthe vs Chartreuse).


Smoky
Fresh
Cocktail Codex
avg. 4.4 (51)
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