Dark And Snowy

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 mixture of half cream and half milk, usually 10-18% milkfat, super common in the USA and not super common everywhere else (kinda like fahrenheit). Substitute in your contry with single cream, light and extra light cream. This is used as a foaming agent and for fat-washing in cocktails.

A syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.