Consumables For Cocktails

Let's first make a distinction between cream of coconut and coconut cream. The first consists of coconut juice, sugar, salt, citric acid and stabilizing and thickening agents. In contrast, coconut cream is concentrated coconut juice, with no added sweetener. Coco Lopez's cream of coconut is an original recipe, used in many cocktails. The most classic is the Piña Colada, where apple juice, white rum and cream of coconut are mixed in a ratio of 2:1:1. The also famous and similar Bahia is composed of pineapple juice, white rum and cream of coconut, in a ratio of 6:5:1.

Giffard Egg White is a sugar syrup with egg white. It balances the acidity of many types of cocktails. At the same time, it provides body, flavor, texture and foam to the final mix. The best way to use this syrup is in a shaker, along with all the other ingredients and after vigorous shaking.

Why should anyone use sugar when you can use one of the healthier natural sweeteners (like Pura Mexicana or Sunny Bio), especially when it's organically grown? It easily replaces simple sugar syrup or triple sec in a wide range of cocktails.

If we bring to mind the refreshing fruit juices we used to make in the blender when we were younger and imagine them in a more… alcoholic form, then we are noticeably closer to using frozen Ponthier fruit in cocktails. A Margarita, a Mimosa or a Daiquiri gets a fruity extension with the addition of these crunchy fruits.

It is an aqueous solution of citric, tartaric, malic, phosphoric and succinic acids, which easily works as a substitute for lemon or lime juice. Due to the salt and sugar it contains, it has the balance that a bartender requires in order to create excellent cocktails.

You can't miss a sweet & sour juice or a supasawa. A tomato "dreat" is also irreplaceable, along with an egg white syrup. The presence of a triple sec liqueur, some standard bitters and some sugar or agave syrup are deemed necessary. Finally, a coconut cream and a puree (e.g. lime) also add a necessary touch to the classic cocktail. It goes without saying that tonic and ice should not be forgotten.