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 so-called 'raw' cane sugar that was never refined into white sugar. The sugar molasses has been removed by gravitational separating in a centrifuge. It can be made into a simple syrup by a 1:1 sugar:water ratio by mass.
A bittersweet Italian amaro made from 13 herbs and plants, but predominantly artichoke (Cynara Scolymus). Drunk as an aperitif and digestif, it has an ABV of 16.5%.
One of the best selling Italian amari, made using 40 herbs including vanilla and orange peel; 23% ABV.
Bitters made with the cardamom spice as well as rinds from various citrus; try it in rum-based drinks.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
Add sugar and cynar to a mixing glass, stir to dissolve. Add remaining ingredients and stir with ice until chilled. Strain into a chilled rocks glass over a large ice cube. Garnish with a lime peel. #stir #ontherocks
A cocktail created at Smith on Seattle’s Capitol Hill.