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A heavily citrus bitters made by Bittermens. Made with chamomile, citrus and 'more citrus.'
0.75 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.
0.5 oz
A filtered juice made from apples. Apples contain malic acid that gives a tart flavor and lingers longer than citric acid.
0.75 oz
A sweet syrup made from the macadamia nut in the style of an orgeat.
0.5 oz
Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.
1.5 oz
A 16th century yellowish to colorless brandy produced in Chile by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Chilean pisco differs from Peruvian pisco in that the pisco can be aged in wooden barrels (not just steel vats) and the ABV can vary between 30-45% or more, they are also not required to distil to final proof. These factors make Peruvian pisco more similar to Cognac that Chilean pisco.

Shake with ice, then fine strain into a coupette. #shake #straight



Tart
Fresh
The Dead Rabbit, 2018
avg. 3.5 (4)
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