The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
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.
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.
A rum-like distilled beverage made in Java from sugar cane molasses and local red rice. Named for the 17th century Dutch-colonized capital
A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
An aromatic beverage brewed from almost any herb, root, spice, botanical or dried fruit imaginable. Used in cocktails to add a bit of flavor, dilute the drink, and/or attach a created drink to place. Where's my crumpets?
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
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).
OG recipe was for 4, we divided by 4 to serve one.
Add all the ingredients to a drink mixer tin and roll (pour back and forth a few times) with another drink mixer tin to combine the ingredients. Divide the contents evenly between the two tins. Add 12 ounces of crushed ice and 4 to 6 “agitator” cubes to each of the two tins. With each tin, flash blend and open pour with gated finish into the serving bowl. Float a few lemon and lime slices on the punch for garnish.
To make the Carbonated Chai Tea, steep 1 teaspoon chai tea leaves in 1 cup water for 5 minutes. Strain then carbonate with a home soda maker (such as an iSi Soda Siphon or SodaStream).
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