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Craft bars across the world are filling the Misto sprayer with commercial and housemade bitters, citrus oils, and tinctures to add flavor and texture to cocktails. They also fill it with absinthe to coat the inside of a glass to make Sazeracs. It's truly unlimited to your libation imagination. Simply add your ingredient of choice, pump the canister with the cap about ten times to pressurize and then you'll have a good 10 second continuous spray. Can also be used as a vermouth mister and for olive oil in the kitchen.
Master Mixologist, Jamie Boudreau from www.spiritsandcocktails.com shares his Rosewater Rickey cocktail recipe using the Misto by making cherries brulee.
ROSEWATER RICKEY
1. *Brulee in the bottom of a mixing glass:
5 pitted, brandied cherries
Bar spoon of sugar
Angostura mist (see below)
2. Fill with ice and add:
3 oz gin
1 bar spoon of rosewater
1/2 oz fresh lime juice
Shake and strain into an iced Collins glass. Top with soda water.
*For Angostura mist, place equal portions of Angostura bitters and Lemonhart 151 rum in the Misto.
To brulee the cherries, place them in your mixing glass, add the sugar, and mist the Angostura mixture through a flame.
Flame until sugar caramelizes.
Master Mixologist, Jeffrey Morgenthaler from www.jeffreymorgenthaler.com makes an Angostura-Scorched Pisco Sour using the Misto.
Disclaimer: When spraying a stream of flammable liquid toward an open flame always take precaution. Barproducts.com is not responsible for your handling of the Misto.
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