Red Wedding
1 oz
A distilled Mexican beverage made from any type of agave plant. The word mezcal comes from mexcalli or 'oven-cooked agave,' referring to the roasting of the agave plant before distillation, giving mezcal its signature smoky flavor.
0.5
A high proof, usually 151, (>57.5 ABV) unaged rum. Most producers are based in Jamaica, such as Wray & Nephew (W&N). This rum is usually reserved for mixed drinks and is a key ingredient in many classic cocktails.
0.5 oz
An Italian aperitif made of bitter orange, gentian, rhubarb and cinchona with other ingredients. Usually 11% ABV.
1 oz
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?
0.5 oz
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.
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.
1
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.
1 frond
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
Make the hibiscus tea in advance (see note). Combine ingredients in a shaker and shake with ice. Strain into a large pilsner glass and fill with crushed ice. #shake #advance
This recipe from Jen Akin of Rumba (Seattle) calls for hibiscus tea. You can find dry tea mix at the supermarket, or follow Jen's recipe below, which makes about 3 cups. Rum Fire is a key ingredient in this recipe. Substitute Wray and Nephew or Rum Bar overproof if necessary. Hibiscus Tea: combine 2 oz. dried hibiscus, 6 allspice berries, 2 cinnamon sticks, 2 tbsp chopped ginger, and 4 cups water in a saucepan. Simmer for 10 minutes, then remove from heat and allow to steep for an additional 10 minutes. Strain and chill.
Smoky
Tart