White Rum

In the making of Rum, the produce of the fermentation and distillation process of molasses is a transparent spirit, which is then aged in vats or barrels and the end result of the ageing is Rum.

White Rum differs from Dark Rum in this process of ageing, while to produce a Dark Rum, the distillate is aged in a large charred oak barrel, White Rum is aged in big stainless still barrels.

There are no legal categorisatoin of Rums and it's just a matter of practice that dark rum is used in cooking or is drunk straight or with a Cola , white rums are mostly used in cocktails.

Coco Lopez Cream Of Coconut

Creme de Coconut or Cream of Coconut is a condensed coconut milk, with a thick syrup consistency. It is used to sweeten tropical drinks like a classic pina colada.
Note: For ease of use and flexibility, buy Coconut Milk Powder and mix with desired amount of water and beat it to get either a cream or milk.

Pineapple Juice

Rich in antioxidants, this juice pressed from the pulp of the Pineapple is a good protection against cell degeneration, It contains bromelain, a group of enzymes known to reduce inflammation, improve digestion and boost immunity. In drink mixing, there is nothing like the tropical flavour of pineapple juice to add that tropical freshness and nuance to a cocktail.

In drink mixing pineapple having a fruity tropical aroma pineapple juice is a good companion for tropical fruits such as mango, banana, passion fruit, and also pairs well with oranges and grapefruit juice.

Pineapple juice is the juice pressed out of the pulp of the pineapple fruit, several varieties of pineapple are used to manufacture commercial pineapple juice. High on Vitamin C and enzymes that have been shown to activate healthy immune response, it’s a good juice to start a day. The enzyme bromelain in pineapple juice, triggers analgesic response in the body to fight pain and reduce swelling. In cocktails, Pineapple juice goes best with Vodka and is often a regular juice in many Vodka cocktails.

Crushed Ice

Ice is so obvious in most drinks, be it a straight drink or a mixed drink, that we often forget it's importance or even reason behind using a crystal clear good quality ice in a glass of whisky, or crushed ice in a tall glass to enjoy a cocktail.

Ice tempers a hard liquor, and as is in the case of whisky for example, if you prefer the flavours of whisky reach your nose without the hard note of spirit lingering around, or want to avoid the mild sting of a neat whisky, a cube of ice mellows the strength down a little and as it melts slowly, the aroma and flavour is released from the whisky slowly and makes whisky progressively weak, lingering and palatable.

Ice in Vodka helps release the little flavour a Vodka has, slowly, instead of letting the Vodka hit your nose all at once,

In mixed drinks, ice plays an important role in creating the perfect temperature a certain drink requires and bartenders use ice in several different ways, crushed ice for long drinks that will allow the cocktail to slowly water down like a Mint Julep, Moscow Mule, Rum Swizzle, Sherry Cobbler and other Tiki drinks, a large block or cubes of ice for drinks that are spirit heavy, such as the Old Fashioned, Negroni, and Manhattan