A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A high proof, usually 151, (>57.5 ABV) unaged rum. Most producers are based in Jamaica, such as Wray & Nephew (W&N). This rum is usually reserved for mixed drinks and is a key ingredient in many classic cocktails.
A tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
A sweetend and thickend coconut cream, common brand is Coco Lopez. To make your own combine coconut 1 can (~440ml) of cream and with 300g sugar.
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.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
Add all ingredients to a shaker with ice. Shake until chilled. Pour into a snifter filled with crushed ice. Stir gently and garnish with an orange slice, pineapple leaves, grated nutmeg, and an umbrella.
Adapted from Zac Overman, L’Oursin, Seattle, WA.
The Essential Cocktail Book
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