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Tokio


3 oz
A distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. It can be made from grain, potatoes, rice, beans, beets, fruit or even wood; 40% ABV.
2 oz
Also called rosato; this is a non-traditional and uncommon vermouth this blended white and red wine vermouth is pink in color and has a sweet, refreshing taste.
1 oz
A grapefruit liqueur (crème de fruits) made from infusion of pink grapefruit zests. 16% ABV
1 tsp
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.
1
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.

Shake the vodka, vermouth, pamplemousse in a shaker with ice. Strain into a cocktail glass and top with the lime juice. Drop in a maraschino cherry to garnish. #shake #straight


This cocktail won second place in the skills category at the 1983 All Nippon Bartender’s Cocktail Competition.


Strong
Sweet
Cocktail Techniques
avg. 2.5 (2)
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