A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
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 syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
Combine 1 pineapple wedge, the lemon juice, and honey syrup in a cocktail shaker and muddle until the pineapple is broken up. Add the bourbon, fill with ice, and shake until chilled. Strain into a chilled double rocks glass filled with 1 large ice cube. Garnish with the remaining pineapple wedge and dust with cinnamon.
#muddle #shake #ontherocks
Named for the first gold deposits found in California.
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