Tradewinds
1 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1.5 oz
A sweetend and thickend coconut cream, common brand is Coco Lopez. To make your own combine coconut 1 can (~440ml) of cream and with 300g sugar.
1 oz
An apricot flavored brandy liqueur, similar to peach liqueur.
1 oz
These rich rums get their dark color from added caramel, not necessarily aging. Flavors are caramel and brown-sugar forward. Common examples are Meyers's and Coruba (Jamaican) or Gosling's Black Seal (Bermuda). A key ingredient in many classic tiki-era cocktails.
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 wedge
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Add all the ingredients to a drink mixer tin and fill with 12 ounces of crushed ice and 4 to 6 small “agitator” cubes. Flash blend and open pour with gated finish into a footed pilsner glass. Garnish with a lemon wedge speared on an umbrella turned inside out (as if the wind has blown it open). #blend #ontherocks
SC makes house coconut cream by combining equal parts unsweetened coconut milk and rich (2:1) simple syrup, finishing with a pinch of salt. For a tasty twist, substitute 2 ounces of London dry gin for the rums.
Creamy
Fresh