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.
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.
An apricot flavored brandy liqueur, similar to peach liqueur.
A sub-set of dark, molasses-driven rums. These rums are very dark in color from added refined sugar (molasses), multiple distillation, and likely, but not always, aging in charred oak. There is no formal definition of black rum, if a recipe calls for this type of rum, it is usually refering to a very very darkly colored rum; a common example is Gosling's Black Seal. Pair it with lemon, lime, ginger and pineapple.
Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
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).
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.
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