A type of mezcal distilled exclusively from the blue agave plant, primarily around Tequila, Mexico.
A sweet dark red blackcurrant liqueur. Consumed as a digestif or in cocktails like the Kir; 15% ABV.
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.
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
Fill a tall glass with ice. Add the tequila, cassis and lime juice. Fill with club soda. Gently stir to create a sunrise effect. Garnish with a lime wedge.
This is the original recipe created by Gene Sulit at the Arizona Baltimore Hotel (1930s). There is not a good source for the exact recipe, it was likely built quickly. Change the amounts to suit your taste.
avg. 3.3 (29)
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