A type of rum made from cane juice rather than cane molasses. Rhum agricole originated in the French Caribbean islands. The dark varieties have been aged in charred oak, lending their color to the rums.
A non-alcoholic un-filtered beverage made from apples. It is often considered sweet even without adding extra sugar.
Also known as pimento dram, this is an allspice berry flavored liqueur; from the pimento tree. You can make your own! Here is a recipe from Serious Eats: Measure out 1/2 cup whole allspice berries, then crush them in a mortar and pestle or grinder. Place the crushed allspice in a sealable glass jar with 1 cup rum, steep for 4 days, shaking daily. On day 5, add 1 broken cinnamon stick. Let steep for 7 more days, after 12 total days of steeping, strain out the solids through a cheesecloth. Make a syrup by combining 1 1/2 cup water and 2/3 cup brown sugar, heat until it dissolves then add it to the alcholoic mix. Let rest for an additional day, and enjoy!
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Not the tech giant! A fruit in the rose family most widely known for its juice; allowing it to ferment makes cider, yum!
Often used to rim a glass for cocktails or made into a solution to add to the liguid itself in order to balance the flavors. Table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
Stir with ice and strain over one large cube into a chilled rocks glass. Garnish with an apple fan sprinkled with sea salt. #stir #ontherocks
Adapted from Lydia Reissmueller.