Blanco, white spirit, white, plata or silver tequila refers to a young, unaged tequila.
A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Green Chartreuse is the original high proof version; 55% ABV.
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 sweetend and thickend coconut cream, common brand is Coco Lopez. To make your own combine coconut 1 can (~440ml) of cream and with 300g sugar.
Juice made from celery, used in some cocktails for its peppery taste. It is said that celery requires more calories to burn than it gives; it also requires more love than it gives.
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.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tiki mug and fill the glass with crushed ice. Garnish with the mint bouquet and serve with a straw. #shake #whip #ontherocks
“I was really into the cool combination of celery and coconut, so I worked it into this fun piña colada variation. Green Chartreuse is a perfect fit with celery, and tequila rounds it all out. Sabrosa is Spanish for “tasty”—and the name of a groovy Beastie Boys instrumental track.” -Jarred Weigand