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2 oz
A quinine-laced Moscato wine base aperitif produced in Italy. It is a variety of Americano wine that uses gentian root as the primary ingredient.
0.5 oz
The driest and lightest of the traditional sherry varieties. They are consumed young and shortly after opening the bottle; within a few hours they start to lose flavor.
1 tsp
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.
2 dash
A tart orange bitters from Bittermens made with oranges and citric acid.
2 oz
A carbonated soft drink in which quinine is dissolved, giving an intensly bitter flavor. Originally, tonic was used to fight malaria as the quinine was shown to be effective. However, modern tonic has much less quinine and is really only used for its bitter flavor; please take your malaria pills (and vaccinate your kids).
2 oz
A Spanish sparkling wine, similar to Champagne but, well, its Spanish. The word cava means cellar in Catalan; storage in caves used to be part of the wine making process.
1 peel
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
1 peel
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

Unceremoniously, and without regard to making a mess, assemble all ingredients over crappy ice in a large tumblr. If need be add more of either bubbly components to the glass. Add a large orange peel or a lemon peel. #build #ontherocks

Adapted from Greg Best, Atlanta, GA.

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