Noa Noa
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.
0.5 oz
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
5 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.
3 oz
A molasses-based rum distilled in Guyana. Most often blended from the historic wooden pot and column stills of the Diamond Distillery (DDL) and aged for up to 15 years in the tropical climate. This process produces rich, flavorful rums that are major components of 'Navy' style blends.
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.
Swizzle everything in a double old-fashioned glass, filled with crushed ice. Add more ice to fill. Swizzle again until frosted. Garnish with a mint sprig and your spent lime shell. #swizzle #ontherocks
Strong
Sweet