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.
An aromatic beverage brewed from almost any herb, root, spice, botanical or dried fruit imaginable. Used in cocktails to add a bit of flavor, dilute the drink, and/or attach a created drink to place. Where's my crumpets?
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.
Dissolve sugar in lime juice at bottom of a tall glass. Add tea and rum, fill with crushed ice and swizzle. The ice will settle after swizzling, so add more to fill. Garnish as you’d like.
#build #swizzle #ontherocks
In 1957, Colonel A.R. Woolley, director of the Lemon hart Rum co., said to the NYT “You will get a Planter’s Punch infinitely superior to most if you use freshly brewed tea instead of water.”
Potions Of The Caribbean
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