A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
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.
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.
Stir the rum and syrup in a mixing glass and strain into an ice-filled old-fashioned glass. Top with grated nutmeg.
“Bombo is a simple drink in the same way a tripod is a simple device: Remove one leg and it cannot stand, set it up properly and it will hold the whole weight of the world.” -David Wondrich
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