A young mezcal that has not been aged for more than 2 months.
A gin liqueur distilled with sloe drupes; small fruits relative to the plum. It is a much lower alcohol percent than dry gin and has a sweeter flavour due to the added sugar.
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!
An alcoholic falernum syrup liqueur with ABV between 11-35 ABV; we chose the most common 11%. Falernum is mainly used in tropical drinks but can also be drank by itself. It usually has flavors of almond, ginger, cloves, vanilla, allspice and lime.
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.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Dry-shake all ingredients to incorporate. Strain into your favorite tiki mug filled with plenty of crushed ice. Add more crushed ice to form a mound. Garnish with a mint sprig and serve with a straw. #ontherocks #build