A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
An arrack based sweetened liqueur produced in Sweden and Finland. You can make it yourself, here is a recipe from Serious Eats: Cut 1 lemon into thin slices, remove the seeds. Place slices in a sealable glass jar with 1 clove and 1 crushed cardamom pod. Add 1 cup of cachaça, seal and shake, then let sit for 1 day. Steep a tea bag in 1/2 cup hot water for 5-7 minutes. Remove the bag, then add 2/3 cup sugar, mix until it dissolves. Strain the cachaça mixture through a cheese cloth, add the syrup, then let rest overnight. Enjoy!
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.
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
Shake in an iced cocktail shaker, then strain into a cocktail glass. Garnish with a lime twist. #shake #straight
A Trader Vic variation. Punsch is a rum-based liqueur.