A so-called 'raw' cane sugar that was never refined into white sugar. The sugar molasses has been removed by gravitational separating in a centrifuge. It can be made into a simple syrup by a 1:1 sugar:water ratio by mass.
You know what this is, dihydrogen monoxide. Used in cocktails to aide dilution and dissolution. It is liquid at room temperature but becomes solid 'ice' at 0 Celsius. Did you know ice is a mineral?
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.
A top fermented dark beer made with roasted malts and/or brown malts. These are usually higher ABV (7+) and range from flavors of bread to chocolate, coffee, and cream.
A primarily after-dinner spirit made from distilling wine. Generally containing 35-60% ABV and generally aged in wooden casks. Cognac is a famous example of a brandy (produced in the Cognac region of France).
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.
Makes 6 drinks. In a large bowl, dissolve the sugar in the boiling water. Add remaining ingredients, stir, and refrigerate for several hours. When ready to serve, slip a large block of ice in the bowl, or ice in individual drinks. Label into cups to serve.
#batch #punch #makeinadvance #stir
From the 1864 book, English and Australian Cookery Book: Cookery for the Many, As Well as the Upper Ten Thousand.
Cocktails On Tap
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