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.
A whiskey made from the mixture of different types of whiskey, such as malt, rye, corn or barley.
A sweet, banana flavored liqueur usually around 17-25% ABV.
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.
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.
Bittermens original combination of cinnamon & spice. Try it with rum-based drinks, and other dark aged spirits.
Like the pinch of salt in cookies, a couple drops from a 20g salt to 80g water solution in a cocktail will spread the flavors out, pronouncing sweet and/or tart flavours. Test it out in your favorite drink.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
A tropical yellow fruit, mostly used for its creamy texture. Monkey's like me.
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tiki mug and fill the mug with crushed ice. Garnish with the mint bouquet and dried banana slices. Serve with a straw. #shake #whip #ontherocks
“I wanted to make a tasty, warming fall tiki drink with scotch, so I pulled in the banana bread flavors found in the Tempus Fugit banana liqueur.” -Keely Sutherland