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Sunshine Gun Club


3 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
Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
1 oz
A syrup made from the flavoring derived from orchids of the genus Vanilla. you can make it yourself by adding vanilla extract or fresh vanilla pods to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 oz
The butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.
1 tsp
An ingredient used in phosphate sodas produced in the 50s, you can buy this in concentrated amounts to get a similar mouth feel (tingly) in your cocktails. This is diluted phosphoric acid, it’s made with salts of calcium, magnesium and potassium. The solution has a pH between 2.0 and 2.2; about the same as lime juice.
5 drop
The liquid produced from distilling bitter-orange blossoms, extracting their orange flavored essential oils. Famously used in the Ramos Gin Fizz as wells as other cocktails that a modern riffs or otherwise completely unrelated.
1 wedge
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.

Dry shake all the ingredients, then shake again with ice. Double strain into a collins glass. Garnish with the orange wedge and serve with a straw. #shake #straight



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Creamy
Death & Co: Welcome Home
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