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Kona Swizzle


2 oz
A type of rum made from cane juice rather than cane molasses. Rhum agricole originated in the French Caribbean islands. The dark varieties have been aged in charred oak, lending their color to the rums.
1 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.
0.75 oz
A sweet syrup made from almonds, sugar, and rose water or orange flower water. Sometimes other nut derived syrups are referred to as orgeat. You can make this yourself! There's a few recipes, this one if from liquid Intelligence. Combine 660g very hot water with 200g nuts of your choice (almonds are traditional). Blend together at high speed, then strain through a fine strainer or cheescloth. Add salt if you'd like. Then combine 500g nut milk with 500g sugar, blend to combine. If the emulsion breaks, use a stick blender to quickly recombine (or shake hard before using). If you're up for it, add 1.75g Ticaloid 210s and 0.2g xanthan gum to stablize the emulsion. If you can't find Ticaloid, use a mixture of gum arabic and xanthan gum in a ratio of 9:1. This recipe doesn't use rose or orange flower water, if you'd like you can add small teaspoon of either.
10 leaf
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
0.5 oz
An alcoholic beverage flavored with brewed coffee and sugar. You can make your own, here is a recipe from Serious Eats: First, cold-brew 1/4 cup of fine ground coffee and 1.25 cups water for 12 hours in the fridge. Strain through a filer into a sealable glass jar. Make a simple syrup by combine 1 cup of sugar and 1 cup of water, bring to a boil to dissolve and let cool. Add the syrup to the mixture, with a vanilla bean and 1.5 cups light rum. Let the mix steep for 3 days, then remove the bean. Bottle your liqueur and enjoy!
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.

Combine the rum, lime juice, orgeat, and mint leaves in a cocktail shaker. Add about 5 pebbles of crushed ice and quickly whip shake until the ice has diluted to bring the temperature down without adding too much water. Pour the contents of the shaker into a chilled collins glass and fill the glass with crushed ice. Add more crushed ice just above the wash line of the glass to create a landing pad for the coffee liqueur. Gently top with a float of the coffee liqueur and garnish with the mint sprig. #whip #ontherocks #swizzle



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