A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
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.
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 syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees; 67% sugar by mass. Super duper infamous in Canada. Most cocktails that use maple syrup specifically say to get 'A' grade, the downside is $$$$.
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
I mean, it's ground up pumpkin. Use it when you're feeling festive or have some pumpkins lying around and want to experiment. Or make it into a pumpkin spice syrup.
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
Dry shake all the ingredients (except the club soda), then shake again with ice. Strain into a fizz glass and top with club soda.
This Halloween-inspired drink was the first of many D&C drinks named after Johnny Depp movies. Technically a "golden fizz," this rich drink is stylistically more like a flip. -Brian Miller
Death & Co
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