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.
A concentrated fruit syrup made from raspberry pulp. Combine 1/2 cup raspberry preserves with 1/2 cup sugar and 1 cup water. Bring to boil, cool, strain and store. You can add some other spices like cardamom pods or cloves during boiling.
A syrup made from the flavoring derived from orchids of the genus Vanilla. you can make it yourself by adding vanilla extract or fresh vanilla pods to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
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.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A naturally sweetened and carbonated beverage. It can be bought with or without the addition of alcohol, but this depends on which country you live in.
Put everything, except ginger beer, into a tall glass. Fill with crushed ice, add ginger beer, and stir for around 10 seconds. Garnish with a vanilla bean. #build #ontherocks
Based on the Dark and Stormy.