Eskimo’s Kiss
10 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.
2 tsp
A so-called 'raw' cane sugar that was never refined into white sugar. The sugar molasses has been removed by gravitational separating in a centrifuge. It can be made into a simple syrup by a 1:1 sugar:water ratio by mass.
2 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.
1.5 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
4 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 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.
Combine the mint leaves and sugar cubes in a shaker. Soak the sugar in the lime juice and simple syrup, the muddle gently forming a paste. Add the. Rum and swirl the shaker to combine. Pour the drink into an imperial pint glass, and fill with crushed ice. Garnish with a mint bouquet. #muddle #stir #ontherocks
“Basically a double mojito in a large glass.”
Strong
Fresh