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.

Grape Juice

Grape juice is the juice obtained from crushing and pressing grapes into a liquid. In wine making this juice with skin and pulp is called the Must, the sugars in grape juice has versatile use, it can be used as a sweetener, and fermented into wine, brandy or vinegar.
Grape juice are full of antioxidants, flavonoids and nutrients, in America, juice from the Concord Grape cultivar is more common and this purple grape juice is a common ingredient in cocktails that are past the summer feel and gives an autumnal feel.

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.

Orange Juice

Orange Juice is an excellent source of Vitamin C, one cup contains twice the daily recommended value. Vitamin C supports the immune system and helps fighting the common cold. The folate in Orange juice supports healthy fetal development. It is low calory and thus is already a qualified alternative to cola fizz in your cocktail if you want to keep your drinks acceptably healthy.

Orange Juice being citrus and naturally sweet and sour, it literally goes with almost any liquor, and of course Vodka being neutral, the best known pairing is with Vodka. But goes well with Dark Rum too, and you get the Planter's Punch, mix it with Champagne and you have made a mimosa, or with tequila to make a tequila sunrise.

Grenadine Syrup

Grenadine is a common non-alcoholic pomegranate syrup with a characteristic deep red colour. It is a very popular cocktail ingredient, used for its pomegranate flavour and more for its ability to add a reddish to pink tint to a cocktail.

The name Grenadine originates from the French for pomegranate, which is grenade.

Grenadine is not subjected to regulations like alcoholic beverages are, and there are no region specific formulae any more, and thus manufacturers often replace pomegranate with blackcurrant juice and other fruit juices while retaining the same flavour profile.

Many producers now use artificial ingredients like high fructose corn syrup, water, citric acid, sodium citrate, sodium benzoate and food grade red colour along with natural and artificial flavours.

Maraschino Cherry a

Maraschino Cherries are preserved, sweetened cherry, typically light coloured cherries like Royal Ann, Rainier and Gold varieties are used. Maraschino Cherries are used in many cocktails and Tequila Sunrise and Queen Mary are too bright examples.
The name Maraschino originates from the marasca cherry of the Dalmatian region, Maraschino Liqueur is made from it, and the marasca cherries that were macerated to create the pre-distillation liquor, were pickled and preserved for use, the steeping in spirit helped in the preservation, and since the production of these cherries and their alcohol pickle was scarce, the Maraschino Cherry, as they were known in Croatia because of it's origin in the Maraschino Liqueur making process, became a delicacy of the royalty and the wealthy across Europe.
Due to scarcity of the Marasca Cherry the Maraschino pickled cherry soon no more just Marasca cherries, other cherries were preserved in the same method and were sold as "Maraschino Cherry".
In USA, in 1912, the USDA defined Maraschino Cherries as Marasca cherries preserved in Maraschino Liqueur, but since Prohibition from 1920, alcohol preserved cherries fell out of preference and regulations prevented cherries from being pickled in alcohol too, and different brining methods were invented that produced pickled cherries that were far from the Maraschino Cherry that they claimed to be.
Most modern versions of Maraschino Cherries have little or no alcohol, and since post prohibition, under the pressure from the non-alcoholic preserved cherry industry, the FDA redefined Maraschino Cherries as "cherries which have been dyed red, impregnated with sugar, and packed in a sugar syrup flavored with oil of bitter almonds or a similar flavor" since 1940.

Grapes

No Information in our Database

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