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 Brazilian spirit made form sugar cane juice (as opposed to cane molasses like rum), similar to rhum agricole. This is the aged or dark variety of Cachaça, aged in differnet types of wooden barrels each lending its own flavor to the spirit.
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.
A flavored rum, infused with pineapple. Pineapple rum is commonly used in tropical drinks.
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.
A whiskey blended from various single malt whiskeys, also called blended malt and vatted malt. The 'malt' refers to the malted barley (required in Scotland) or rye, used to make the whiskey.
The juice from inside of a coconut. Very light, transparent, and with a coconut taste. I'm sure you can also find water flavored with coconut extract. Fresh coconut juice is best, asian grocers usually have the immature green coconut, this is what you should seek out for fresh coconut juice. Otherwise look for canned coconut juice/water.
In a double rocks glass, build ingredients over a large ice cube. #build #ontherocks
A silky coconut Old-Fashioned from Leo Robitschek.