Anthrax
Can I make a batch of espresso-based cocktails for a party?
MOREYes, you can prepare a larger quantity of the cocktail mixture in advance and refrigerate it. Add ice and frothed milk just before serving.
Anthrax
Very Strong ABV ( above 30% ), Potent and intense.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Enjoy with tequila-infused dark chocolate or tequila-lime sorbet.
Strong, intense, and bold
- Aquavit 3 cl
- Tequila 3 cl
Any Glass of your Choice
Anthrax is a popular Tequila cocktail containing a combinations of Aquavit,Tequila .Served using Any Glass of your ChoiceAnthrax Ingredients
Aquavit,Tequila,
Anthrax Recipe
Shake with ice, strain and shoot.
Aquavit
Aquavit or Akvavit is a distilled spirit produced in Scandinavia since the 15th Century. Akvavit is distilled from grain and potatoes and is flavoured with herbs. THe dominant flavour comes from a distillate of caraway and dill seed. It is usually 40% ABV or 80 US proof.
It is an important part of Nordic drinking culture, and is often drank in festive gatherings such as Christmas and the midsummer celebrations. It is also used as an apertif in Iceland.Tequila
Tequila is a distilled beverage, made only from a specific cultivar of Agave Tequilana called 'Weber Azul' or Blue Agave, native to the states of Jalisco, Colima, Nayarit and Aguascalientes in Mexico. The Blue Agave grows above an altitude of 1500 m and are juicy succulents with spiky fleshy leaves.
Tequila is made around the city of Tequila 40 miles northwest of Guadaljara, and in the Jaliscan Highlands of Central Western Mexico. Mexican laws state that Tequila can only be produces in the state of Jalisco and a few limited municipalities in the other Blue Agave growing regions.
Tequila is 35% to 55% Alcohol by Volume (70 and 110 U.S. proof), it must be at least 40% ABV to be sold as Tequila in the USA.
Tequila is a distilled derivative of the pre-Columbian fermented beverage called pulque, made from the Agave plant. When the Spanish conquistadors ran out of their brandy, they started distilling Agave to produce a distilled spirit. This by 1600s was what Don Pedro Sánchez de Tagle, the Marquis of Altamira, began mass-producing in his distillery near modern day Jalisco and came to be known as Tequila.
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