A young mezcal that has not been aged for more than 2 months.
A gin that contains no sweetening agents; usually around 40% ABV. Try Monkey 47.
An Italian apres-ski amaro made from gentian, juniper, wormwood and yarrow, and aged for two years in Slavonian oak. It is commonly 21-25% ABV.
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 $$$$.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
A naturally-dark and bittersweet product made from roasted, fermented and ground cacao seeds. But you knew that already! Primarily used as a garnish shaved on top of drinks.
Combine all the ingredients in a julep tin and fill the tin about halfway with crushed ice. Holding the tin by the rim, stir, churning the ice as you go, for about 10 seconds. Add more crushed ice to fill the tin about two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the mint bouquet, shave some chocolate over the top of the drink, and serve with a straw.
#stir #whip #ontherocks
“I love creating juleps; it’s really fun to do crushed ice drinks that don’t contain any juice. Sombra mezcal tastes like it was made to go with gin, but I needed something else to link them together, and Amaro Braulio—with its uplifting, alpine flavors—is perfect for that.” -Jarred Weigand
Death & Co: Welcome Home
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