A high proof (>57.5 ABV) dark/black rum, that may be specifically from one origin or a blend from many. Common examples are Plantation OFTD and Lemon Hart 151.
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
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.
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
A commonly used syrup made from pomegranate juice, characterized by a flavour that is both tart and sweet, and by a deep red colour. Coming from the French spelling of pomegranate, 'grenade.' To make it yourself (don't buy it premade) combine 100% pomegranate juice (like the Pom Wonderful brand) with equal parts sugar by mass. We always use 1:1 syrup unless otherwise noted in the recipe itself.
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.
Dissolve sugar in lime juice. Add rum and grenadine, then shake well with ice cubes. Strain into an 8 oz glass filled with crushed ice. Float a cherry on top.
Both Don the Beachcomber and Trader Vic visited the Patio Bar of Jamaica’s Myrtle Bank Hotel and each ended up with their own recipe for the punch. Try both.
Potions Of The Caribbean
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