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The Bitter Swagger


1.25 oz
An Italian grappa based amaro, distilled with gentian, bitter orange and peppermint; 31% ABV.
0.75 oz
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%
0.25 oz
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.
0.5 oz
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.
1
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam

Dry shake all ingredients, without ice, to combine. Shake again with ice until chilled. Strain into a Nick and Nora or coupe glass. #shake #straight


From Nick Talarico; Hog and Hominy, Memphis, TN.


Fresh
Bitter
Amaro
avg. 2.5 (2)
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