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45 ml Jamaican rum; 15 ml lime juice; 30 ml sugar cane juice; Preparation: Pour all ingredients directly in a small tumbler or a typical terracotta glass. Notes: Add dilution up to taste, it can be given by water, ice or fresh juices. † Planter's punch recipe at International Bartenders Association
Drink mixers are the non-alcoholic ingredients in mixed drinks and cocktails. Mixers dilute the drink, lowering the alcohol by volume in the drink. They change, enhance, or add new flavors to a drink. They may make the drink sweeter, more sour, or more savory. Some mixers change the texture or consistency of the drink, making it thicker or more ...
Sangria lemonade (light rum, white wine, raspberries, orange, Granny Smith apple, lemonade) [59] Sour apple smash (apple vodka, pineapple rum, apple pucker, lemonade) [ 60 ] Spiked pineapple lemonade (vodka, pineapple, lemons or limes, mint, pineapple juice, lemonade) [ 61 ]
Boil rum and raisins in small saucepan 30 seconds then remove from heat and let stand while making pudding. Bring water with salt to a boil in a 3 to 4 quart heavy saucepan. Stir in rice and return to a boil. Cook, covered, over low heat until water is absorbed, about 18 minutes.
The term highball appears during the 1890s to distinguish a drink composed only of a distilled spirit and a mixer. [32] Published in 1902 by Farrow and Jackson, "Recipes of American and Other Iced Drinks" contains recipes for nearly two dozen cocktails, some still recognizable today. [33]
Place water, watermelon, sugar and mint in a blender and blend until smooth. Pour into ice filled glasses and stir in rum if using. Garnish with mint leaves and serve.
Matt Pietrek (born 1966) is an American spirits and drinks writer, publisher, and rum historian. His 2022 book, Modern Caribbean Rum won the Tales of the Cocktail Spirited Award for Best New Book on Drinks Culture, History, or Spirits. [1] Pietrek writes regularly for his Rum Wonk [2] and Cocktail Wonk [3] web sites.
Boil rum and raisins in small saucepan 30 seconds then remove from heat and let stand while making pudding. Bring water with salt to a boil in a 3 to 4 quart heavy saucepan.
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