A carbonated and sweetened or flavored drink. Many variants are commonly used in many cocktails.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A Spanish liqueur made from citrus and fruit juices, flavored with vanilla and other aromatic herbs and spices (a total of 43); 31% ABV. Used in a Mexican cocktail, the carajillo.
A type of rum made from cane juice rather than cane molasses. Rhum agricole originated in the French Caribbean islands.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
Add the guava soda to a Collins or highball glass, then add the remaining ingredients to a cocktail shaker with cracked or cubed ice. Shake and strain into the glass. Gently add cracked or cubed ice to fill the glass, then add garnish.
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