Pacific Theatre
1 dash
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
0.5 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
A tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
0.5 oz
A syrup made from pandan leaves and sugar. You can make it yourself, Google it!
0.5 oz
A high proof, unaged rum produced in Jamaica and bottled around 63% ABV (126 proof). Wray & Nephew Overproof is the most popular example. Some recipes specifically specify Rum Fire for its intense funky notes. Other options such as Worthy Park Overproof (formerly Rum-Bar) can usually be substituted.
1 oz
Often referred to as silver or white, these rums are actually lightly aged (1-3 years), but have had any color filtered out. They are typically molasses based (as opposed to the cane juice-based rhum agricole, clairin, or cachaça). Flavors range from light (Bacardi, Caña Brava, Plantation 3 Star, El Dorado 3) to more flavorful blended options (Probitas, Ten-To-One).
Add the ingredients to a shaker tin, then add ice and shake. Strain into a chilled Nick and Nora glass or coupe. Spritz with absinthe on top. Add an orchid on top. #shake #straight
To make the pandas syrup, add 2 cups sugar with 2 cups water and 3 pandas leaves to a saucepan. Bring to a light boil then remove from heat and allow to steep for 15 minutes. Remove pandas leaves and add green food coloring. Then stir.
Sweet
Herbal