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 commonly used syrup made from pomegranate juice, characterized by a flavour that is both tart and sweet, and by a deep red colour. Coming from the French spelling of pomegranate, 'grenade.' To make it yourself (don't buy it premade) combine 100% pomegranate juice (like the Pom Wonderful brand) with equal parts sugar by mass. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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.
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 brand of anise-flavored liqueurs originally produced in New Orelans as an absinthe-substitute; the main difference being its lack of wormwood.
A sub-set of dark, molasses-driven rums. These rums are very dark in color from added refined sugar (molasses), multiple distillation, and likely, but not always, aging in charred oak. There is no formal definition of black rum, if a recipe calls for this type of rum, it is usually refering to a very very darkly colored rum; a common example is Gosling's Black Seal. Pair it with lemon, lime, ginger and pineapple.
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
Add all ingredients to a drink mixer tin with 12 oz crushed ice and 4 to 6 ‘agitator’ cubes. Flash blend and open pour with gated finish into a double rocks glass. Garnish with a pineapple leaf.
Using a full flavored funny rum is key to this cocktail as it stands up to the herbsaint. Original recipe comes from Trader Vic, 1946.
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