A vine fruit used to make wine and other spirits. Also used as a garnish or muddled in cocktails.
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 distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
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%
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.
Muddle the grapes with honey in a highball glass. Fill the glass with ice and add a splash of absinthe to lightly coat. Add gin and pisco, top with club soda; gently stir. Garnish with a flower.
#muddle #build #ontherocks
This drink works well with sweet grapes such as concord.
NYT Book Of Cocktails
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