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Top Notch Volcano


1 oz
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.
1 oz
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.
0.25 oz
A fruit that grows on the vine of the passion flower, native to brazil. Used for its tart taste and crunchy seeds.
0.75 oz
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.
0.25 oz
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
1 oz
Often referred to as silver or white, these rums are actually lightly aged (1-3 years), but have had their color removed by charcoal filtering. They are molasses based (as opposed to the cane juice-based rhum agricole, clairin, or cachaça). Flavors range from light (Bacardi, Caña Brava, Plantation 3 Star, El Dorado 3) to more flavorful (Probitas, Ten-To-One).
1 oz
Lengthy aging (8+ years) lends some color and lots of flavor to the rum. Most often bottled as a blend of pot and column-distilled rums ('Blended' category). Varieties are available from all over the Carribean and the world.

The original drink serves 4 in a tiki bowl. To make one shake with ice and strain into a tiki mug filled with crushed ice, set on fire or garnish with spent shells and a straw. To make the batch blend in a drink mixer tin with ice. Blend in parts if needed. Serve in a scorpion bowl. #blend #shake #batch #ontherocks



Strong
Tart
Smuggler’s Cove
avg. 4.4 (68)

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