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.
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.
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A nectarine fruit used in some cocktails, like the Billini.
A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
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).
Add the Cocchi, lemon juice, simple syrup, and peach preserves to a shaker with ice. Shake until chilled. Double-strain into a coupe glass and top with sparkling wine. Garnish with a lemon twist.
For the Cocchi infusion: mix 2 tbls caraway seeds with 750 ml Cocchi Americano. Let infuse for 2 hours, strain, and rebottle. Adjust ratio for smaller amounts.
avg. 3.5 (2)
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