Reanimator

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.

A concentrated fruit syrup made from the pulp or 'juice' of passion fruits. You can make it by combining equal parts (by mass) pasison fruit purée to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.

A common ingredient in some of Don Beach's drinks, 2 parts grapefruit juice to 1 part cinnamon syrup.

Produced at the traditional sugarcane farms and distilleries of Jamaica, these molasses-based rums are beloved for their funky notes of tropical fruit. These can be bottled as a blend of pot and column-still rums (e.g., Appleton Signature) or as 100% pot still (e.g., Smith & Cross). Many recipes specifically call for Smith & Cross, which is elevated in both ABV and funky flavors. These rums are usually aged between 5 and 12 years, often in the tropical climate of Jamaica.

A high proof (>57.5% ABV) dark/black rum, either single origin from Guyana or a multi-origin blend with a large Guyanese component. These rums add a rich, high-alcohol punch to tiki cocktails. The classic example is Lemon Hart 151, but more modern options include Hamilton 151 and Planteray OFTD (69% ABV).

Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.