Noa Noa
1 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.
0.5 oz
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.
5 leaf
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
3 oz
A dark rum distilled in Guyana, with a more heavy bodied molasses flavor and darker color. This is a rare variety of rum, if a recipe calls for demerara rum it may only be referring to a dark colored rum, not specifically a Guyanan rum.
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.
Swizzle everything in a double old-fashioned glass, filled with crushed ice. Add more ice to fill. Swizzle again until frosted. Garnish with a mint sprig and your spent lime shell. #swizzle #ontherocks
Strong
Sweet