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 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.
A sub-set of dark, molasses-driven rums. These rums are very dark in color from added refined sugar (molasses), multiple distillation, and likely, but not always, aging in charred oak. There is no formal definition of black rum, if a recipe calls for this type of rum, it is usually refering to a very very darkly colored rum; a common example is Gosling's Black Seal. Pair it with lemon, lime, ginger and pineapple.
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Combine all the ingredients in a drink mixer tin. Fill with 12 oz of crushed ice and 4 to 6 small ‘agitator’ cubes. Flash blend and open pour with gated finish into a hurricane glass. Garnish with an umbrella speared into a lemon wedge. #blend #ontherocks
A perfect, and strong, three-ingredient cocktail from Pat O’Briens, New Orleans, circa 1940s. For the passion fruit syrup: combine equal parts passion fruit purée and strong (2:1) simple syrup.