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.
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
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?
The seed that will eventually become cilantro. Commonly used as a spice in cooking, and less common as a cocktail ingredient.
A spice from an evergreen tree commonly called star anise, staranise, star anise seed, Chinese star anise, or badiane that closely resembles anise in flavor. Usually used as a floating garnish.
The aromatic flower buds of a tree native to the Maluku Islands in Indonesia. Commonly used as a spice in cooking, but sometimes in cocktails too, apparently.
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
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.
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.
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
A major producer of the French liqueur pastis, an anise-flavored liqueur. A successor of Absinthe, it was produced under that moniker until it was banned in france in the early 1900s. Henri Pernod, then focused its efforts on the lower-alcohol, wormwoodless, anise-flavored Pernod.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
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?
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
Milk, the nutritional protein and lactose packed white stuff, is used in some cocktails for a foamy structure and leathery mouthfeel. It is also used in a technique called fat-washing, google dat!
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).
1. Remove the tough outer peel and fronds from the pineapple. Core the pineapple, then cut it into thin slices. Specified amount (780g) is for edible pineapple slices, removed of all skin.
2. Brew a ‘very strong’ batch of green tea by combining 18g matcha with 400g boiling water for 3 minutes. Strain and use specified amount (5oz, 135g).
3. Mix the specified amount of citrus juices (reserving half for later use in step 7), strong green tea, white rum, dark rum, Pernod, bourbon, Angostura bitters, and sliced pineapple into a large, non-reactive container such as a Cambro, stainless-steel pot or glass jar.
4. Grind together the coriander seeds, star anise, cinnamon stick(s), and cloves in a grinder or mortar.
Set a small saucepan over medium-high heat. Add the water and sugar. When they have come to a boil, stir to make sure the sugar has dissolved. Add all the spices and stir. Let steep and cool.
5. Pour the syrup/spice mixture into the container with the alcohols and pineapple. Let them sit overnight. If you really want to start the process, you can let everything sit for 2 to 4 hours. The flavors will be less complex, a little less spicy, but still amazing.
6. Set up a large sieve over a non-reactive container such as a Cambro or mixing bowl big enough to hold all the liquid. Strain away and reserve the spicy pineapple (make pineapple bread). Let the liquid drip and drain until the sieve is dry.
7. Set a large saucepan on medium-high heat. Pour in the milk and cook, stirring occasionally, until it comes to a boil then take off heat immediately. Don’t burn the milk! Slowly pour the punch mix into the hot milk (don’t pour the milk into the punch). Add the remaining lemon juice and lime juice from step 3 after you have incorporated all the punch into the milk. The curds will develop immediately. Let the punch sit for an hour or two. This will help the curds set firmer and maximize their effect in reducing bitterness.
8. Now we clarify! Set up a large sieve over a non-reactive container such as a Cambro or steel bowl. Put a double or even triple layer of paper towels, tea towels or cheesecloth in the sieve. Slowly, pour the curdy liquid through the filters and sieve. Pause when the strainer is full and let it finish flowing through. Once the curds build up on the filter, the straining will slow exponentially, but what comes through will be especially clear.
9. Don’t clean the sieve, the curds are filtering the punch, not the cloth. Pour the filtered but cloudy punch back into the pot. Pour it through the clogged sieve again. The more times you filter the punch, the more clear it will be in the end. Repeat 2-3 times until you’re satisfied. This might take all night.
To serve: Pour the drink into a rocks glass with ice and garnish with a lemon peel or spiced pineapple chunk.
#ontherocks #batch #makeinadvance
You can even milk wash twice for super-duper clear cocktails. Simply repeat the process from Step 7 without adding extra citrus juices. This will diluted the final product a little, but the mix is quite boozy and can stand up to the dilution.
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