Hinky Dinks Fizzy
A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
A tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
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 concentrated fruit syrup made from the pulp or 'juice' of passion fruits. You can make it by combining equal parts (by mass) pasison fruit purée to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
An apricot flavored brandy liqueur, similar to peach liqueur.
A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
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.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Pour the sparkling wine into a snifter. Add the remaining ingredients to a drink mixer tin. Fill with 12 oz of crushed ice and 4 to 6 ‘agitator’ cubes. Flash blend and open pour with gated finish into the snifter. Garnish with a mint sprig. #blend #ontherocks
Created by Trader Vic’s for their 50th anniversary, circa 1984.