A hybrid citrus fruit originating in Barbados as an accidental cross between two introduced species, sweet orange and pomelo. Like other citrus fruits the grapefruit is popular among cocktails for its peel and juice.
A 16th century yellowish to colorless brandy produced in Peru by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Pisco from Peru must be aged for at least 3 months but only in steel vats. They must be distilled to proof, and ABV tends to stay around ~40%
A quinine-laced Moscato wine base aperitif produced in Italy. It is a variety of Americano wine that uses gentian root as the primary ingredient.
Also known as bianco vermouth, blanc vermouth or Italian white vermouth, this is a type of sweet vermouth that is colorless (clear) with vanilla forward flavoring.
A popular brand of elderflower liqueur, made with wild elderflowers and based with Eau de vie; 20% ABV.
A citrus flavored bitters made with grapefruit. Try them in a Gin & Tonic.
Squeeze the grapefruit peel over a mixing glass and discard. Add the remaining ingredients and stir over ice, then strain into a coupe.
This is the opposite of a pisco sour. Instead of shaking the drink with citrus and egg whites, which can blanket the flavors of pisco, I showcased its fruit and floral notes by stirring it with vermouth and Cocchi Americano, an aperitif flavored with cinchona bark and orange. -Joaquin Simo
Death & Co
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