Philadelphia Fish House Punch
2 dash
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
1 dash
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
0.25 oz
A peach flavored French liqueur; 16% ABV. Commonly drank as an aperitif or in cocktails.
0.25 oz
These rich rums get their dark color from added caramel, not necessarily aging. Flavors are caramel and brown-sugar forward. Common examples are Meyers's and Coruba (Jamaican) or Gosling's Black Seal (Bermuda). A key ingredient in many classic tiki-era cocktails.
0.25 oz
A high proof (>57.5 ABV) dark/black rum, that may be specifically from one origin or a blend from many. The classic example is Lemon Hart 151, but more modern options include Hamilton 151 and Planteray OFTD (69%).
0.5 oz
Produced and aged at the historic distilleries of Jamaica, these rums are highly regarded for their funky notes of tropical fruit. They are either comprised of a blend of pot and column-still rums (Appleton Estate) or a heavy 100% pot still rum (Smith & Cross, Hampden Estate, Worthy Park, and others).
0.75 oz
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.
0.75 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon 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 fruit brandy made from the distillation of apple cider, these differ from the colorless eau de vie brandy in that apple brandies are usually aged in wood or colored in some way.
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.
While all ingredients with 3 ice cubes. Strain into a highball glass filled with crushed ice. Top with additional ice and garnish with a mint sprig. #shake #ontherocks
To make the ginger-lime syrup: Combine 600g water, 800g light brown sugar, 300g chopped ginger, 95g lime juice in a sauce pan. Simmer for 45 minutes, stirring occasionally. Add 20g lime zest. Allow to steep for 30 minutes. Strain and cool.
Fresh
Strong