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 sweetend and thickend coconut cream, common brand is Coco Lopez. To make your own combine coconut 1 can (~440ml) of cream and with 300g sugar.
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.
An alcoholic falernum syrup liqueur with ABV between 11-35 ABV; we chose the most common 11%. Falernum is mainly used in tropical drinks but can also be drank by itself. It usually has flavors of almond, ginger, cloves, vanilla, allspice and lime.
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 bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
Combine all the ingredients in 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 mug or double rocks glass.
Created for Falcon Minoru, who makes tiki mugs in Oakland, CA. Adapted from Martin Cate. SC makes their own creme of coconut by blending 13.5oz can unsweetened coconut milk with 13.5oz rich simple and 1/4tsp salt.
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