A syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees; 67% sugar by mass. Super duper infamous in Canada. Most cocktails that use maple syrup specifically say to get 'A' grade, the downside is $$$$.
A coffee brewed by forcing a small amount of nearly boiling water under high pressure (9x atmospheric pressure) through finely ground coffee beans, producing a small serving known as a shot of espresso.
A fluffy foam that forms from physically whipping heavy milk cream. Sometimes sweetened or flavored with sugar and vanilla or other flavorings.
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
A type of chili sauce made from a fermented chili paste, distilled vinegar, garlic, sugar, and salt. Originally from Thailand, but that famous brand you know about is from the USA.
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
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.
Pour bourbon, espresso, cream and syrup into a shaker tin. Add Sriracha to season to your taste. Add the white of an egg, reserving the yolk. Shake without ice to emulsify. Add ice and shake again for 2 minutes. Strain into a chilled Collins glass and let sit for 2 minutes. Gently pour soda into the center, the foam should rise above the drink. Place the egg yolk in a shot glass with a dot of sriracha, cracked pepper and salt on top, serve on the side.
#shake #build #straight
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