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.
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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 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.
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
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 tall glass with crushed ice. Swizzle with a stick or spoon. Top with additional ice as needed. Garnish with a mint sprig and swizzle napkin wrap. #build #swizzle #ontherocks
Adapted from Martin Cate.