A non-alcoholic liqueur made from allspice berries & cardamom with bark and citrus.
A milk-like coconut based liquid, made from reducing shredded coconut and water until it reaches a smooth and thick consistency. Used in many cocktails especially in conjunction with rum. You'll find this in a can. She put the lime in the coconut, she drank 'em bot' up.
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
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 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 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.
Build in a tall glass with crushed ice. Gently mix with bar spoon. Fill with more crushed ice. Grate cinnamon (canela) over the top to garnish. #build #ontherocks #mocktail
From Dev Johnson - Employees Only, NYC.