Top Notch Volcano
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.
1 oz
A tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
0.25 oz
A fruit that grows on the vine of the passion flower, native to brazil. Used for its tart taste and crunchy seeds.
0.75 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.
0.25 oz
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
1 oz
Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
1 oz
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.
The original drink serves 4 in a tiki bowl. To make one shake with ice and strain into a tiki mug filled with crushed ice, set on fire or garnish with spent shells and a straw. To make the batch blend in a drink mixer tin with ice. Blend in parts if needed. Serve in a scorpion bowl. #blend #shake #batch #ontherocks
Strong
Tart