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Interracial Koolaid
Is there a specific technique for stirring layered cocktails?
MORETo maintain layers, use a gentle stir without disturbing the layers. Pour slowly over the back of a bar spoon if needed.
Interracial Koolaid
Strong ABV ( between 20% and 30% ), Bold and noticeable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Sweet, fruity, and vibrant
- Sweet And Sour Mix 1 splash(es)
- Grape Pucker 1.5 cl
- Peach Schnapps 1.5 cl
- Sloe Gin 1.5 cl
- Triple Sec 1.5 cl
Any Glass of your Choice
interracial koolaid is a popular Gin cocktail containing a combinations of Sweet And Sour Mix,Grape Pucker,Peach Schnapps,Sloe Gin,Triple Sec .Served using Any Glass of your ChoiceInterracial Koolaid Ingredients
Sweet And Sour Mix,Grape Pucker,Peach Schnapps,Sloe Gin,Triple Sec,
Interracial Koolaid Recipe
Pour into a shaker with ice. Shake and strain into a shot glass.
Sweet And Sour Mix
Sweet and Sour Mix, also Whiskey Sour Mix or Margarita Mix or Daiquiri Mix is a versatile mix in many cocktails.
This is a yellowish-green coloured concoction, with equal portion of lemon or lime juice with a simple syrup. When this mix is shaken vigorously with ice it produces a pearly-white liquid mixture ready for your cocktail.Grape Pucker
Pucker is a line of fruit-favoured liqueurs made by DeKuypers. Puckers are usually 15% ABV and is often used in mixed drinks.
Peach Schnapps
Peach Schnapps is a type of Schnapps with a peach flavour, made by adding flavour to clear grain spirit. It was introduced by DeKuyper in 1984, and quickly became the top selling Schnapps in America. The favour is intense and that makes it a favourite mixer in cocktails. These heavily sweetened alcoholic beverages are bottled with an alcohol content that varies between 15% and 40% ABV.
Although Peach Schnapps like other Schnapps are mostly used as flavorings and mixers in cocktails, they can definitely be enjoyed straight, and a Peach Schnapps is typically a summer or spring drink.
Peach Schnapps is usually mixed with orange juice or white lemonade, but are often used as mixers in cocktails with other primary base alcohol.
Peach Schnapps is the most favourite Schapps in the UK.Sloe Gin
Sloe Gin is not a Gin, it's a British liqueur made with gin and sloes. Sloes are Plum like fruits which are traditionally picked after the first frost of winter in late October, pricked traditionally with a thorn from the blackthorn bush on which sloes grow, then put in a jar with sugar and gin and steeped for at least three months while turning the jar every day initially, then every week until ready.
The liqueur is then decanted carefully to eliminate all sediments and a clear red liqueur is left. Sloe Gin is 15% to 30% ABV. EU established standard requires a minimum of 25% ABV for the liqueur to be recognised as a Sloe Gin.
Sloe Gin is the only non-Gin product that is still legally allowed to be called a Gin, despite the fact that it is a Gin based liqueur and is often even made with neutral grain spirits in place of Gin.Triple Sec
Triple-Sec is an Orange flavoured liqueur from France. It is made by macerating sun dried orange peel in alcohol for a day or more before a three step distillation. Triple Sec has a 15% to 40% ABV.
The Triple Sec name refers to the process of distillation. Sec in French means dry or distilled and triple refers to the triple distillation process.
It's been a popular liqueur for more than 150 years, the Dutch East India Company created orange liqueurs by steeping orange peels in alcohol from the island of Curaçao and called it Curaçao liquor, and unlike Triple Sec, the Dutch added spices and herbs to the orange and Curaçao comes in a variety of colours such as clear, orange or blue. Blue Curaçao being the most used of them, in cocktails. Triple Sec is made from neutral spirits and the Orange peel used is harvested from oranges that have the skin still green, so that the essential oils are still in the skin and has not been absorbed into the flesh. This gives Triple Sec the intense flavour.
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