Peat is a dried soil from peatlands, bogs, mires, moors and muskegs. In Scotland, peat fires are used to dry the malted barley, giving the whiskey a smoky flavor.
Also called Jenever, Dutch gin or Holland gin, this is the oldest type of gin and is still made in the Netherlands, France and Germany. It is mild flavored gin with slight juniper flavor and aroma. usually bottled around 30-35% ABV.
A bittersweet Italian amaro made from 13 herbs and plants, but predominantly artichoke (Cynara Scolymus). Drunk as an aperitif and digestif, it has an ABV of 16.5%.
Also refered to as Peter heering, this cherry liqueur brand is commonly used in cocktails like the Singapore Sling and Blood & Sand.
Also known as PX, this is the name of a white Spanish wine grape variety grown in several wine regions in Spain. It is intensely sweet and dark; a dessert sherry.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Like the pinch of salt in cookies, a couple drops from a 20g salt to 80g water solution in a cocktail will spread the flavors out, pronouncing sweet and/or tart flavours. Test it out in your favorite drink.
Certain acids are very common in fruits and available in a food grade powder. Add a couple drops of acid and water to any cocktail and see how it tastes. Common acids are: citric, malic, tartaric, acetic, lactic, phosphoric and ascorbic.
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.
Rinse a chilled coupe with the whisky, discard the excess. Stir the remaining ingredients in a mixing glass with ice. Strain into the rinsed glass. Garnish with a cherry.
To make the ascorbic acid solution: combine 6oz of distilled water to 2tbls ascorbic acid powder.
The Canon Cocktail Book
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