Disco Banana

A tropical yellow fruit, mostly used for its creamy texture. Monkey's like me.

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 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 sweet, banana flavored liqueur usually around 17-25% ABV.

Often referred to as silver or white, these rums are actually lightly aged (1-3 years), but have had their color removed by charcoal filtering. They are molasses based (as opposed to the cane juice-based rhum agricole, clairin, or cachaça). Flavors range from light (Bacardi, Caña Brava, Plantation 3 Star, El Dorado 3) to more flavorful (Probitas, Ten-To-One).

A type of unaged rum made from fresh cane juice rather than cane syrup or molasses. Rhum agricole originates in the French Caribbean and has grassy and vegetal flavors that are key such drinks as the Ti' Punch and Port Au Prince. Classic recipes calling for Martinique rum are actually closer to today's Jamaican pot-still styles.

A high proof, unaged rum produced in Jamaica, often bottled at 63% ABV (126 proof). Common examples are Wray & Nephew Overproof, Rum Fire, and Worthy Park Overproof (formerly Rum-Bar). This flavorful and funky rum is a key ingredient in several classic and modern cocktails.

A tropical yellow fruit, mostly used for its creamy texture. Monkey's like me.

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.