Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
A small red fruit with a bright red color and sweet yet tart taste.
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.
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 fluffy foam that forms from physically whipping heavy milk cream. Sometimes sweetened or flavored with sugar and vanilla or other flavorings.
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 the rum, strawberry puree, simple syrup, lime juice, 1 cup crushed ice, and 2 or 3 ice cubes in a blender and first pulse to break up the ice and then process until smooth. Pour into a chilled daiquiri glass and top with the whipped cream and the mint sprig.
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