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.
1 oz
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.
0.25 oz
The general term for the Carribean-based nonalcoholic syrup. Falernum is a sweet syrup commonly used in tropical drinks and usually flavored with almond, ginger, cloves, vanilla, allspice and lime. You can make it yourself, it takes a few days. Combine 1/3 cup toasted almonds with 1/2 cup for light rum. Seal and let sit for 2 days. Add the zest of 8 limes (no pith) and 30 whole cloves, stir and let sit for another day. Juice 4 limes and strain the juice into a sauce pot. Add 2/3 cups water and 1/2 cup sugar and cook until the sugar is dissolved. Let the syrup cool then combine it with the almond/rum infusion. Stir to combine then strain all through a cheesecloth or coffee filter. Add alcohol as a preservative and turn it into Velvet Falernum.
0.5 oz
A concentrated fruit syrup made from the pulp or 'juice' of passion fruits. You can make it by combining equal parts (by mass) pasison fruit purée to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
0.75 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 dash
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Add ingredients to a shaker and shake with crushed ice. Pour into a collins glass and top with crushed ice. Garnish with a mint sprig and gardenia flower.
#shake
Created by Daniel “Doc” Parks as a riff on a Planter’s Punch. Like the classic recipe, this punch really highlights the rich flavors of Jamaican rums. Rum Bar Gold brings the funk, while Appleton Signature rounds out the flavor with aged vanilla notes.
The recipe calls for gold fassionola syrup and vanilla-infused bitters, which can be made at home (see below).
Gold fassionola: Combine 1/2 cup passion fruit puree and 3/4 cup white peach puree with 3/4 water in a mixer. Mix for 5 minutes. Add 3 cups sugar and mix for 15 minutes.
Vanilla Angostura bitters: Slice a vanilla bean down the center and remove the seeds, then soak in a 16 oz bottle of Angostura bitters for 4-5 days.
Tart
Strong
Minimalist Tiki
avg. 3.0 (1)
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