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.
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.
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
Also called amber rums, gold rums are medium-bodied rums that get their coloring from added sugars like molasses or caramel. These rums can either be left un-aged or slightly aged in charred oak barrels.
A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
A concentrated fruit syrup made from cherry pulp. Many sources simply say to take the residual syrup found in jarred cherries.
Blend everything, except Jamaican rum, with 3 oz crushed ice for 5 seconds. Pour unstrained into an old-fashioned glass. Serve Jamaican rum separately in a shot glass, to be poured into the drink. Sip assembled drink without a straw.
Beachbum Berry Remixed
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