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.
Also called amber rums, gold rums are medium-bodied rums that get their coloring from added sugars like molasses or caramel. These rums can either be left un-aged or slightly aged in charred oak barrels.
A high proof (>57.5 ABV) dark/black rum, that may be specifically from one origin or a blend from many. Common examples are Plantation OFTD and Lemon Hart 151.
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 juice used in some cocktails for its tart and acidic properties. Grapefruit juice can be pre-squeezed and kept fresh for many days like orange juice, unlike lemon and lime juice.
An alcoholic falernum syrup liqueur with ABV between 11-35 ABV; we chose the most common 11%. Falernum is mainly used in tropical drinks but can also be drank by itself. It usually has flavors of almond, ginger, cloves, vanilla, allspice and lime.
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A commonly used syrup made from pomegranate juice, characterized by a flavour that is both tart and sweet, and by a deep red colour. Coming from the French spelling of pomegranate, 'grenade.' To make it yourself (don't buy it premade) combine 100% pomegranate juice (like the Pom Wonderful brand) with equal parts sugar by mass. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A major producer of the French liqueur pastis, an anise-flavored liqueur. A successor of Absinthe, it was produced under that moniker until it was banned in france in the early 1900s. Henri Pernod, then focused its efforts on the lower-alcohol, wormwoodless, anise-flavored Pernod.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Either blend with 3/4 cup crushed ice for 5 seconds or add all ingredients to a cocktail shaker. Shake with a few ice cubes. Strain into a tiki mug over crushed ice. Garnish with a mint sprig. #blend #shake #ontherocks
Don the Beachcombers original recipe from 1934. Found in the 1937 notebook of Beachcomber's waiter Dick Santiago, who marked the recipe "old." No more than 2 Zombies in one sitting allowed.