Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
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 simple syrup made with the addition of mint leaves. This isn't that common since the mint flavor fades quickly and degrades with heat.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Pre-chill two good-sized cocktail glasses. Put 1/4 oz mint syrup at the bottom of each glass. Set glasses aside. Blend rum and lime with 2 cups crushed ice until smooth. Carefully pour an equal amount into the two glasses, piling the frappe up in the glass. Top each with an additional 1/4 oz mint syrup. Garnish each with a small mint sprig.
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