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.
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 fruit that grows on the vine of the passion flower, native to brazil. Used for its tart taste and crunchy seeds.
A Spanish liqueur made from citrus and fruit juices, flavored with vanilla and other aromatic herbs and spices (a total of 43); 31% ABV. Used in a Mexican cocktail, the carajillo.
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
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 whiskey made primarily from a corn grain mash, aged in charred oak barrels.
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
Add all to a drink mixer tin. Fill with 12 oz crushed ice and 4 to 6 ‘agitator’ cubes. Flash blend and open pour with gated finish into a hollowed-out pineapple. #blend #ontherocks
Adapted from Alex Smith.