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 whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
A high proof (>57.5 ABV) dark/black rum, that may be specifically from one origin or a blend from many. Common examples are Plantation OFTD and Lemon Hart 151.
A variety of sherry characterized by being darker than fino but lighter than oloroso. It starts as a fino, fortified to approximately 13.5% alcohol with a cap of flor yeast limiting its exposure to the air, however becomes an amontillado when the flor fails to develop adequately or is killed by additional fortification. Without the layer of flor, amontillado must then be fortified to approximately 17.5% alcohol to slow oxidation. The drink is slowly exposed to oxygen through porous American or Canadian oak casks, gaining a darker colour and richer flavour. It is named after the Montilla region of Spanin where it originated in the 18th century, however the name is also used commercially as a simple measure of color to label any sherry lying between a fino and an oloroso.
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.
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 syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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 gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a pilsner glass and add crushed ice until the glass is about 80 percent full. Swizzle for a few seconds, then pack the glass with ice, mounding it above the rim. Dash some Angostura bitters over the top of the drink, then dash some Peychaud’s bitters over the pineapple wedge and garnish with the pineapple wedge. Serve with a straw. #whip #shake #swizzle #ontherocks