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1 oz
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.
1.5 oz
A variety of Fino sherry made around the port of SanlĂșcar de Barrameda, Spain. In spanish chamomile tea is called manzanilla.
0.5 oz
A type of rum made from cane juice rather than cane molasses. Rhum agricole originated in the French Caribbean islands.
0.5 oz
A simple syrup made with pineapple juice. To make yourself combine and dissolve equal parts by mass pineapple juice and syrup. Some sources simply buy pineapples that have been canned in syrup and use the residual syrup.
2.5 oz
The juice from inside of a coconut. Very light, transparent, and with a coconut taste. I'm sure you can also find water flavored with coconut extract. Fresh coconut juice is best, asian grocers usually have the immature green coconut, this is what you should seek out for fresh coconut juice. Otherwise look for canned coconut juice/water.
0.5 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 frond
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.

Pour the seltzer into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the pineapple frond. #whip #shake #ontherocks



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