Disco Banana

A tropical yellow fruit, mostly used for its creamy texture. Monkey's like me.

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 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 sweet, banana flavored liqueur usually around 17-25% ABV.

Often referred to as silver or white, these rums are actually lightly aged (1-3 years), but have had any color filtered out. They are typically molasses based (as opposed to the cane juice-based rhum agricole, clairin, or cachaça). Flavors range from light (Bacardi, Caña Brava, Plantation 3 Star, El Dorado 3) to more flavorful blended options (Probitas, Ten-To-One).

Unaged rum made from fresh cane juice (rather than cane syrup or molasses). Rhum agricole originates in the French Caribbean and has grassy and vegetal flavors that are key to such drinks as the Ti' Punch and the Port Au Prince. Classic-era recipes calling for Martinique rum are actually closer to today's Demerara (Guyanese) or Jamaican pot-still styles.

A high proof, unaged rum produced in Jamaica and bottled around 63% ABV (126 proof). Wray & Nephew Overproof is the most popular example. Some recipes specifically specify Rum Fire for its intense funky notes. Other options such as Worthy Park Overproof (formerly Rum-Bar) can usually be substituted.

A tropical yellow fruit, mostly used for its creamy texture. Monkey's like me.

A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.