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 syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
A fruit that grows on the vine of the passion flower, native to brazil. Used for its tart taste and crunchy seeds.
A liqueur made with dried hibiscus blossoms and other herbs and spices. The same as a sorrel Liqueur.
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
a bitters made by Bittermens with cinnamon and allspice flavors.
Multiply the ingredient quantities by the number of guests. Combine all the ingredients except the ice in a beverage dispenser or other sealable container and whisk together. Chill for 1 to 2 hours prior to serving. Add large blocks of ice to the dispenser or serve over a large block or smaller blocks of ice in a punch bowl. Garnish individual servings with an edible orchid. #batch #stir #makeinadvance