Eskimo’s Kiss
10 leaf
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
2 tsp
A so-called 'raw' cane sugar that was never refined into white sugar. The sugar molasses has been removed by gravitational separating in a centrifuge. It can be made into a simple syrup by a 1:1 sugar:water ratio by mass.
2 oz
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.
1.5 oz
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.
4 oz
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).
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Combine the mint leaves and sugar cubes in a shaker. Soak the sugar in the lime juice and simple syrup, the muddle gently forming a paste. Add the. Rum and swirl the shaker to combine. Pour the drink into an imperial pint glass, and fill with crushed ice. Garnish with a mint bouquet. #muddle #stir #ontherocks
“Basically a double mojito in a large glass.”
Strong
Fresh