Aku Aku
5 slice
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
8 leaf
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
1 oz
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.
0.5 oz
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
0.5 oz
A peach flavored liqueur.
1.5 oz
Often referred to as silver or white, these rums are actually lightly aged (1-3 years), but have had any color filtered out. They are typically molasses based (as opposed to the cane juice-based rhum agricole, clairin, or cachaça). Flavors range from light (Bacardi, Caña Brava, Plantation 3 Star, El Dorado 3) to more flavorful blended options (Probitas, Ten-To-One).
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.
Muddle the pineapple chunks in a drink mixer tin. Add the remaining ingredients and 12 oz of crushed ice and flash blend for 10 seconds. Double-strain into a chilled coupe glass. Float a large mint leaf on the surface of the drink or rest a small cluster of mint sprigs against the side of the glass to garnish. #muddle #blend #straight
Original drink comes from Don the Beachcomber’s Missionary’s Downfall.
Fresh
Tart