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.
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.
An Italian amaro starting similar to fernet branca but with added peppermint oil and much more sugar; 28% ABV. Usually drunk in the summer with ice.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Shake with ice and strain into a chilled cocktail glass. Garnish with a mint leaf, slapping the leafs to express its oils. #shake #straight