The Parrot's Grog
An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.
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 juice used in some cocktails for its tart and acidic properties. Grapefruit juice can be pre-squeezed and kept fresh for many days like orange juice, unlike lemon and lime juice.
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
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.
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.
Combine all ingredients except the club soda and shake. Strain into a rocks glass over fresh ice. Top with club soda and serve with an umbrella and straw. #shake #ontherocks