A brand of triple sec produced in France. It is drunk as an aperitif, degestif, and used in cocktails like the margarita; 40% ABV.
A syrup made violet flower extract. You can make it yourself by basically making a violet bud tea and then adding sugar by mass. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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 spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
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).
Combine all the ingredients in a shaker with ice. Shake until chilled and strain into a coupe glass. Twist a lemon peel over the glass to express; discard the peel.
Created by Richard Boccato in 2007. This is an adaptation on the original, which is a more balanced cocktail using creme de violette. Try them both!
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