Asbury Park Swizzle
3 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
0.75 oz
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.
0.75 oz
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
0.25 oz
A sweetened liqueur made with or flavored with apple and apple juice. Not to be confused with a brandy distilled from apples.
2 oz
A phrase/brand used in the US for an apple-flavored brandy distilled from cider, usually aged in oak. We treat this the same as apple brandy.
2 drop
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.
1.5 dash
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
1.5 dash
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
1.5 dash
A bitters made with the Pimento berry and Allspice berry with a hint of anise and other herbs
1 dash
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Combine mint sprigs, lemon juice, honey syrup and apple liqueur into a shaker and gently muddle. Add applejack and saline drops, then swirl. Pour cocktail into a Collins glass and add crushed ice to come just under the rime of the glass. Add bitters and lightly swizzle the drops into a red layer on top the ice. Top with more ice shaping into a cone, garnish with a mint sprig. #muddle #swizzle #ontherocks
Modern, and complicated, take on the Queens Park Swizzle.
Herbal
Fresh