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.
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 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 whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
The essence of almond, also known as a tincture. A few drops will do ya.
a bitters made by Bittermens with cinnamon and allspice flavors.
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.
Combine all, except the overproof, in a drink mixer tin. Fill wtih 12 oz crushed ice and 4 to 6 small ‘agitator’ cubes. Flash blend and open pour with gated finish into a hollowed-out pineapple. Float the black overproof rum on top by gently pour on top of the drink. Garnish with a straw and an umbrella.
Adapted from Justin Oliver.
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