mosquito_cocktail

Maracuja Mosquito Cocktail

Exotic ingredients are available almost anywhere these days. Because of this, getting creative with your own cocktail creations is easy and fun. The Maracuja Mosquito, created by Charlotte Voisey, is a great example of how to take a classic cocktail, like the mojito, and add your own twist to make something new.

6 - 8 leaves of basil

1/2 oz fresh lime juice

1/2 oz simple syrup

1 1/2 passionfruit juice

1/4 oz Green Chartreuse

Instructions

strain into a rocks glass filled with ice

garnish with passion fruit seeds and basil leaf

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This is fantastic, Charlotte!

Gin and basil is something I’ve really enjoyed lately, especially with Chartreuse like in Le Monstre Vert on Jamie’s show. Love the cocktails you’ve been doing here!

Brilliant! Have really been enjoying your vidoes of late Charlotte. Love the way you describe the ingredients that you use, with a touch of history, its flavour profile and how it compliments the drink. Look forward to more videos. Thanks. Ian

This IS a good cocktail and I will do this again for sure. I bought a plant of fresh, sweet Basil ,planted it in a planter along with the Mint. Nothing like fresh ingredients !

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How to Make a Mosquito Cocktail

Start to Finish: 10 minutesServings: 2Difficulty: BeginnerThe mosquito cocktail is a variant of the mojito, a sweet, fizzy, rum-based drink that is flavored with lime and mint. In the place of white rum, the mosquito cocktail uses Scotch, creating a huskier, smokier-tasting drink that is still refreshing. The basic mosquito cocktail, adapted from the Toronto Star, can be varied even further by changing the herbs and base alcohol, as well as adding fruit juices.

• 4 ounces Scotch
• 4 ounces club soda
• 14 mint leaves
• 2 tablespoons sugar
• 2 limes, quartered
• 2 slices lime
• Ice

In a cocktail shaker, add the sugar, 10 mint leaves and half of the quartered limes. Juice the remaining limes and add the liquid directly into the shaker.Muddle the ingredients together, using a long wooden mallet or a large spoon. Add the Scotch.

The mint, limes and sugar are thoroughly muddled when the mint leaves turn dark green and begin to fall apart and the sugar has mostly dissolved.

Add 1/4 cup of ice, cover and shake vigorously, until the outside of the shaker is frosty and cold. Fill two tall glasses halfway with ice and pour the drink into the glasses.

Use the mesh strainer to keep out the muddled mint and lime, although bits of the leaves and some lime pulp in the drink are acceptable.

Fill the glasses with club soda and garnish each with one slice of lime and two mint leaves. Serve immediately.

Mosquito

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How to make:

SHAKE all ingredients with ice and fine strain into ice-filled glass.

Comment:

A short pisco based Mojito.

Adapted from a 2008 recipe created by Hans Hilburg at El Pisquerito, Cuzco, Peru.

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Previous Cocktail

SHAKE with ice and fine strain into chilled glass.

Next Cocktail

MUDDLE cloves in base of shaker. ADD other ingredients, SHAKE with ice and strain into ice-filled glass.

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow.

Peruvian pisco

Pisco is the Peruvian National spirit. It is made by distilling wine fermented from the fresh must of eight specific varieties of vines to produce a clear, transparent brandy.

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

1980s Cocktails

There’s no glossing over it, the 1980s were grim for cocktail culture. Bar owners opted for mechanical solutions to a bartending skills deficit. Rather

Tequila Cocktails - the best tequila based cocktails

With its earthy herbaceous flavours, tequila makes for a both versatile and interesting cocktail base spirit. Traditionally mixed with orange (think triple

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Mosquito

Afternoon Tea is served every Sunday, 1pm to 4pm.

For reservation please email us at info@mosquitodessert.com

served with dark chocolate sauce and your choice of ice cream:

Tahitian vanilla or Lapsang Souchong smoked black tea. (approx. 20min baking time)

Goat Cheese & Concord Grape - 13

goat cheese bavarois, concord grape jelly, yuzu pearls, hazelnut, sorrel

Kabocha Pumpkin & Milk Chocolate Tart - 14

kabocha cake, milk chocolate chantilly, bourbon mandarin foam,

brown butter ice cream, candied maple pecans

Candy Cap Mushroom & Praline - 14

caramel white chocolate and candy cap mousse, hazelnut génoise sponge,

green apple gel, hazelnut crémeux, muscovado streusel, pistachio powder

almond frozen parfait, fig confit jelly sheet, poached pears and

huckleberries, hemps seeds streusel, ice wine jelly, ricotta sorbet

orange marmalade, speculoos, milk chocolate almond streusel,

mandarin ribbon, fresh orange segments

cream cheese espuma, walnut nougatine, coconut cardamom sorbet

chocolate and coconut opera cake, passion fruit tapioca sauce,

Tanzanie 75% dark chocolate ice cream

Not Dessert

House Marinated Olives - 8

served with bread

lavash, fresh bread, candied walnuts, fresh grapes, apricot jam

lavash, fresh bread, cornichons, pearl onions, sweet smoked mustard

lavash, fresh bread, cornichons, pearl onions, sweet smoked mustard, apricot jam

Truffle Oil & Parmesan Popcorn - 9

selection of house made bread, gluten free option available

Beet & Black Raspberry Vinegar

Yuzu & Matcha Green Tea

Kona Coffe & Chartreuse

Passion Fruit & Hibiscus

Orange & Tonka Bean

Moët & Chandon NV Impérial Brut - 3oz. 15 | 5oz. 23 | btl. 110

Perrier Jouët NV Grand Brut - 3oz. 18 | 5oz. 27 | btl. 125

Nicolas Feuillate Brut Rosé NV - 3oz. 19 | 5oz. 28 | btl. 135

Veuve Clicquot NV Demi-Sec - 3oz. 21 | 5oz. 30 | btl. 149

De Venoge Vin du Paradis - 155

Vilmart & Cie NV Grand Cellier Premier Cru Brut - 169

Perrier Jouët ’06 Belle Epoque - 349

Sparkling Wine

La Stella, '16 Moscato d'Osoyoos (500ml) - 12 | 40

Osoyoos, British Columbia

Vaporetto Prosecco Brut DOC - 12 | 55

Tantalus, Old Vines Riesling Brut 2014 - 15 | 70

Kelowna, British Columbia

C&P Breton, 'La Diletante' Vouvray NV - 68

White Wine

Lock & Worth вЂ˜16 Sauvignon Blanc / Semillon - 9 | 40

Domaine de la Pépière ’15 Muscadet - 10 | 45

Spierhead, ’15 Pinot Noir - 10 | 45

Kelowna, British Columbia

Produttori del Barbaresco, ’15 Langhe Nebbiolo - 13 | 59

Sweet Wine

Quails' gate ’15 Botrytis affected Optima - 11

Chateau Dereszla, Tokaji Aszu 5 Puttonyos 2009 - 20

Warre’s Otima 10 y o Tawny Port - 10

Douro Valley, Portugal

Alvear Solera 1927 Pedro Ximenez - 11

Montilla Moriles, Spain

Phillips Blue Buck Ale - 7

Victoria, BC (341ml)

Summerland, BC (500ml)

New Westminster, BC (650ml)

Sid's Vodka, Lillet, Champagne Syrup, Lemon, Orange Bitters

Broker's Gin, Grapefruit, Green Tea Syrup, Orange Blossom, Sparkling Wine

Cazadores Reposado, Grapefruit Cordial, Maraschino Liqueur, Sparkling Wine

Broker's Gin, Cherry Heering, Barberry Syrup, Lemon, Peychauds, Egg White

Broker's Gin, Dubonnet, Pear, Sparkling Wine

Old Grand Dad Bourbon, Peach, Honey, Lemon, Habanero

Rittenhouse Rye, Disaronno, Dry Vermouth, Orange Bitters

The Mojito: A Refreshing Rum Cocktail You Have to Try

• 5 mins
• Prep: 5 mins,
• Cook: 0 mins
• Yield: 1 Cocktail

The Mojito has risen in the ranks to become one of the most popular cocktails. It is a simple and delightful drink that should be on every drinker's list of cocktails that must be tasted.

As with many of the best cocktails, the Mojito is easy to make. It requires just a handful of ingredients, most of which are fresh and may even be right there in your kitchen. The Mojito is the perfect beginner's drink, even for those without a fully stocked bar.

Rum, mint, and lime are the essential elements for a great Mojito. The lime and mint should be fresh and the rum should be your favorite top-shelf light rum.

A muddler and a stirring spoon are the only tools required and in a matter of minutes, you will have one of the freshest cocktails imaginable.

What You'll Need

• 2 ounces light rum
• 2 teaspoons sugar
• 6-8 fresh mint leaves
• Splash club soda
• 1 lime cut in two halves
• Garnish: mint sprig

How to Make It

1. Place the sugar, mint leaves, and a splash of club soda into a highball glass.
2. Muddle well to dissolve the sugar and to release the flavor of the mint.
3. Squeeze the juice from both halves of a lime into the glass, dropping one-half into the glass.
4. Add the rum.
5. Stir well.
6. Fill the glass with ice cubes.
7. Top with club soda.
8. Garnish with the mint sprig.

More Tips for Making the Perfect Mojito

Rum is the only liquor used in the Mojito, so it is a critical element that will determine the final taste of the cocktail.

This is not the drink where you do not want to be a cheapskate. Choose a premium rum like Appleton Estate, Ron Matusalem, or Mount Gay.

While white rums are typically mixed into a Mojito, you may also consider a high-end aged rum. Stay away from spiced rums, though. The spices in the likes of Captain Morgan and Sailor Jerry contradict and detract from the freshness of the mint and lime.

If you like, feel free to use a splash of simple syrup instead of cane sugar. You may also want to use a raw sugar like demerara or turbinado to add a darker sweetness of the drink.

Club soda is the final element that requires a bit of advice. Sure, it is easy to stop by the market and choose just any old bottle of club soda, but once you try a boutique soda in your Mojito you will find that a quality soda makes a world of difference.

Fever-Tree and Q Drinks both make a fantastic club soda that was designed specifically for use in cocktails. If you want to get a little wild, you may also try one of the unique flavors from DRY Soda, either cucumber or lavender are great options for adding a little more flavor to a Mojito.

How Strong is the Mojito?

The Mojito is a surprisingly light cocktail. If made with an 80 proof rum and the finished drink is about 6 ounces, it weighs in at just around 13% ABV (26 proof).

The History of the Mojito

The Mojito originated in Cuba at a time when the quality of the rum was not what it is today. By adding a few simple ingredients to mask the undesirable aspects of the country's rum and make a more palatable drink.

During Prohibition, it became fashionable for Americans to escape to the island country to have a few drinks while soaking up the sun. It was during this time that the Mojito began to grab international attention. For regular visitors to Cuba, it became a popular drink and was second to the Daiquiri on Ernest Hemmingway's list of favorite cocktails.

Over the years the rum improved and the Mojito's fame spread immensely. Today it is one of the more fashionable tropical cocktails.

For a very detailed history of the Mojito and other great rum drinks, read Wayne Curtis' And a Bottle of Rum.

Cocktail of chemicals controls mosquitos after the storm

JOINT BASE SAN ANTONIO – The Air Force Reserve Command’s 910th Airlift Wing sprayed over one million acres since arriving in Texas Sept. 8 to start the mosquito control application in areas of eastern Texas assisting with Hurricane Harvey recovery efforts.

The 910th operates the Department of Defense’s only large area, fixed-wing aerial spray capability to control pest insect populations, eliminate undesired, invasive vegetation and disperse oil spills in large bodies of water.

More than 90 Reserve Citizen Airmen based at Youngstown Air Reserve Station, Ohio are working from Kelly Field Annex. The team consists of Citizen Airmen from the 910th’s Aerial Spray Flight, Aerial Spray Maintenance Flight, Operations Support Squadron, Aircraft Maintenance Squadron, Maintenance Squadron, Force Support Squadron, and Logistics Readiness Squadron. The 502nd Operations Support Squadron based at the Kelly Field Annex and the Air Force Reserve’s 433rd Maintenance Group based at Lackland Air Force Base are also providing invaluable support to the aerial spray mission.

Due to large amounts of standing, polluted water, the number of pest insects have increased significantly. This situation is impacting first responders and recovery workers with nearly 100 mosquito bites per minute as clean-up and repair efforts continue.

The Federal Emergency Management Agency and the Texas Department of State Health Services (DSHS) have requested the support of the 910th to treat potentially millions of affected acres. Authorities requested DoD support because the scope of the disaster is beyond the capacity of available civilian mosquito control resources.

Since the 910th started mosquito control aerial spray operations Sept. 9, , they have significantly reduced the number of bites to less than five per minute.

The 910th conducts aerial spray missions at dusk and nighttime hours using night vision technology when pest insects are most active.

Residents should not be alarmed to see large, low flying military aircraft over areas being treated during overnight hours.

AFRC’s 910th Airlift Wing aerial spray mission uses only Environmental Protection Agency registered materials. Aerial spray is a highly controlled application of the required material using a specially designed Modular Aerial Spray System; applying no more than one ounce per acre. That’s less than one shot glass of material for an area the size of a football field.

For this mosquito control mission, the DSHS has selected a material called naled. According to the EPA, this material is effective in amounts not large enough to cause any concern for the health of humans, including children and pregnant women, or pets.

The 910th’s aerial spray capability was used for pest insect control during disaster recovery efforts by treating more than 2.8 million acres in the aftermath of Hurricanes Katrina and Rita in 2005 as well as after Hurricane Gustav in 2008. The 910th’s aerial spray oil dispersant capability was used in the aftermath of the 2010 Deepwater Horizon oil spill in the Gulf of Mexico.

Hurricane Harvey aerial spray operations are expected to significantly surpass previous missions in the scope of areas treated by the Air Force Reserve.

The Air Force Reserve is comprised of nearly 70,000 Reserve Citizen Airmen and will continue to innovate new ways in vital areas of defense to protect the United States.

On any given day, nearly 6,000 Reserve Citizen Airmen are serving on active duty worldwide in support of combatant commanders and other agencies and major commands.

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Mosquito cocktail

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Total Tiki

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October 17: Frank Newman’s American Bar (1904) and Louis Muckensturm’s Louis’ Mixed Drinks (1906); 34 recipes + errata

June 21: Ted Saucier’s Bottom’s Up (1951); 140 recipes + errata

October 28: Marco’s How and When (1938) 99 recipes + errata

October 15: W. J. Tarling’s Café Royal Cocktail Book - Coronation Edition (1937) 143 recipes + errata

September 20: Charles H. Baker’s The Gentleman’s Companion (1939) 78 recipes + errata

September 4: Frank Meier’s The Artistry of Mixing Drinks (1936) 48 recipes + errata

August 22: The UKBG’s Approved Cocktails (1937) — 111 recipes + errata

July 30: Stanley Clisby Arthur’s Famous New Orleans Drinks and How to Mix ’em (1937) — 23 recipes + errata

April 12: Patrick Gavin Duffy’s Official Mixer’s Manual (1934) and R. de Fleury’s 1700 Cocktails for the Man Behind the Bar (1934) — 157 recipes + errata

Febrary 23: Charles Mahoney’s Hoffman House Bartender’s Guide (1912), Julien J. Proskauer’s What’ll You Have? (1933) — 57 recipes + errata

January 14: Old Waldorf Bar Days (1931), Sideboard Manual for Gentlemen (1929), Cocktails by “Jimmy” Late of Ciro’s (1930), and G. H. Steele’s My New Cocktail Book (1934) — 107 recipes + errata

November 3: The Savoy Cocktail Book (1930), Drinks—Long & Short (1925) - 137 recipes + errata

September 23: Cocktails de Paris (1929), Sloppy Joe’s (1932) & Bar La Florida Cocktails (1933-1935) - 102 recipes + errata

September 10: Libro de Cocktail (1929) & Here’s How Revised Edition (1927) — 22 recipes + errata

August 28: Harry’s ABC of Mixing Cocktails (1922) & Here’s How (1927) — 191 recipes + errata

August 14: Manual del Caninero (1924) — 10 recipes + errata

Read more about updates on the development blog and/or follow @mdoudoroff on Twitter.

Martin’s Index of Cocktails and Mixed Drinks is a practical reference to the drink recipes of the first “golden age” of the American Bar (1850s until Prohibition) plus the mid-Century decades as a global phenomenon.

• Over 1900 2400 fully-curated drink recipes including classics and curiosities (full list of included recipes by name)
• Pretty much all the formulas of interest from Jerry Thomas, Leo Engel, George Winter, O. H. Byron, Theodore Proulx, Harry Johnson, “Cocktail Bill” Boothby,William Schmidt, George J. Kappeler, Louis Fouquet, Tim Daly, Stuart Thomas, Charles S. Mahoney, John Applegreen, Jack A. Grohusko, Jacques Straub, Hugo R. Ensslin, Tom Bullock, Robert Vermeire, Harry McElhone, Harry Craddock, Charles Baker, Ted Saucier and others! With full citations!
• The ideal companion to David Wondrich’s seminal book Imbibe! and to the amazing vintage cocktail book reproductions from Cocktail Kingdom!
• More drinks from the post-Prohibition years will be added over coming months through free, over-the-wire updates (see updates list, above)
• The spiritual sequel to the old “Cocktails+” app from years back
• Check off the ingredients you’ve got and this app will show you which drinks you can make!
• Filter the recipes on multiple criteria with just a few taps
• Track favorite and flagged recipes
• Ingredient definitions included
• Works the same as our five-star app, Beachbum Berry’s Total Tiki
• Universal app, works nearly identically on both platforms

“What a brilliant app. Smooth design, outstanding content (well over 900 recipes now and counting), and most importantly, amazing functionality. You can search by drink type, origin, ingredients, you name it. A complete bargain at $10.” —Doug Dannger

“Beautifully put together, essential for anyone with an enthusiasm for classic cocktails. I especially appreciate the timeline/evolution element- seeing how the 1917 version differs from the 1897 recipe is fascinating.” —purephase

“Best cocktail app out there.” —VogonPoet

“Though I’m reviewing this as it is fairly new and only contains drinks from pre-Prohibition sources, this app is well worth its price. That it will continue to expand with new recipes, sources, ingredients, and historical notes makes it a bargain. Detailed, accurate recipes with proper source attribution. Multiple ways to explore drinks not only related by specific indexed information (e.g., source or ingredients) but related through curatorial observation (e.g., the Merry Widow Cocktail from 1909 is basically the same as the Diplomate Cocktail from 1922) or the Marguerite’s role as a proto-Martini. Excellent home inventory management tied clearly to “drinks you can make” with your current ingredients, or the addition of 1 or 2 more. Lists of relevant brands for ingredients, quite useful in mapping a modern ingredient to its differently named ancestor (e.g., “pimento dram” available as St. Elizabeth Allspice Dram). Links from ingredients back to all the recipes which use them; so handy for those moment like “Well, I bought this creme de violette for the Aviation, now what else can we make with it?” That’s not a complete list of features by any stretch, but ones which have especially delighted me so far. I will also note that the creator of the app is very responsive to issue reports and feedback. Updates are one easy click when launching the app and load fast; I’ve seen two updates come in at least and the app hasn’t been out two weeks yet. In short, this is a magical font of drink knowledge which will keep flowing for your happiness!” –MetaGrrrl

“Great app! Please make more like this.” —Harold Pinkler

“Well worth the cost. I've been stubbornly holding on to my copy of Cocktails+, may be able to let it go now. Immediately upon download, there were updates, which is promising. UI is solid, works well on my aging iPhone 4S. If you blanch at the price tag, consider that to collect reference on all this number of recipes even as eBooks would cost an order of magnitude more.” —0x6772

“This what the future is supposed to be like” —BallardBoy

How mosquitoes get under your skin

Bugs have insidious tools that draw blood, spread disease

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Aug. 10, 2000 — Public health officials on the East Coast are rushing around trying to kill mosquitoes that carry West Nile virus. To understand how they spread disease, scientists have studied just how the mosquito bites. And you have to give the buggers their due: They are fabulously sophisticated at getting to our blood.

Ecologists may argue, but most of us firmly believe there is no such thing as a good mosquito. That being said, the complexity of their mechanical and chemical systems for finding us, finding a nice juicy spot once they land, and then manipulating our body chemistry while they draw their nourishment, deserves respect as a remarkable example of evolution.

Let’s start with how they find you. They have antennae that can detect carbon dioxide, which we exhale. They can also detect heat, given off by warm-blooded animals. They can even detect lactic acid on our skin, a byproduct of muscular exertion. The species that spreads malaria, Anopheles gambia, is particularly attracted by the chemicals that give foot odor and limburger cheese their distinctive odor. Yummm!

Then, once they land, they have chemical receptors that find a likely spot to go drilling for blood by detecting heat and chemicals on our skin. They also have mechanoreceptors that push ever so gently against the skin to detect differences in resistance that indicate arterioles and venules in certain spots.

Then the mouth goes to work. It’s a complex seven-piece set of devices for doing a variety of jobs. One of those parts is a tube that allows the mosquito to secrete its saliva on you. It’s gross, but remarkable. That saliva contains a drug that acts like an anesthetic. The little buggers numb us out so we don’t know they’re probing around in our skin!

The attack begins

That set of needlelike parts begins to randomly poke away, anywhere between 12 and 18 times in just several seconds. It’s not actually looking for a venule or arteriole just yet. It’s indiscriminately poking around to try and poke into anything in the area that may bleed. (Which is actually rare in the top layers of skin, where there are few blood vessels.)

That tube in the middle of their mouth assembly that does the spitting is actually two straws in one, one inside the other. As they continue to spit out their anesthetic, the other wider tube in the straw is sucking in samples of fluid to see if it’s hit paydirt. Mosquitoes are the only known creatures that can spit and suck at the same time.

If they don’t find blood, they draw their probing mouth parts back a little, not all the way out, and dig into another spot. This process can last up to two minutes, if somehow you remain unaware that the bugs are there. (Only females feed this way, and in fact it’s not for food that they do all this work. The blood carries protein and is passed directly on to the eggs the mother-to-be mosquito is carrying in her abdomen.)

If an insect does taste blood, it turns on more powerful pumps in its mouth, increasing the suction on its “drinking” straw. That draws on the tiny cloud of blood that has formed under your skin. The nearest venule or arteriole, even if it’s not the one already wounded, is pulled over to the needlelike tip of the whole apparatus, where it’s impaled. That opens up the hole through which the mosquito starts to drink. (Eeewww!)

Then more highly evolved chemistry comes into play. The mosquitoes inject chemicals that act as vasodilators, expanding the blood vessel to increase the flow. They also inject anti-clotting chemicals, to keep the tiny wound from sealing up before they’ve had its fill.

Mixed in with these chemicals are parasites that the mosquitoes have picked up while feeding on other animals, often birds. The parasites are only hitching a ride and live in the mosquitoes’ salivary glands, waiting for the bugs to do their thing on its next victim. When the insects squirt their chemical payload into our skin, out come the parasites. That’s how mosquitoes spread disease.

Immune system's role

But after just one dose of mosquito spit (Eeeewww!), the familiar itchy bump left behind by subsequent bites is caused by an allergic reaction to all those chemicals the bugs are squirting into you.

The immune system releases histamines, chemicals that make the cells in the lining of our blood vessels spread apart. That lets fluid leak out into the skin. That fluid is carrying components of our immune system that attack and destroy the foreign chemicals from the mosquito. The extra fluid from the leaking blood vessels causes a bump, which irritates other receptors in the skin, leading to the itching.

After we’ve been bitten enough, and after our immune systems have matured a bit more, we have a different reaction to mosquito saliva. Instead of triggering histamines, another part of the immune system grabs onto the foreign chemicals and drags them away to macrophages, which are like microscopic garbage disposers in our bloodstream. They chew up and destroy the “Jus de Mosquito.” If you’re bitten enough, like the mosquito lab people who have figured all this out, you stop developing bumps and itching completely.

Kids get bigger bumps from mosquito bites than adults because their immature immune systems respond with larger amounts of histamines. More leaking blood vessels equal bigger bumps, equal more itching and scratching. And more reason to think, despite how fascinating they are, that there is no such thing as a good mosquito.

David Ropeik is a longtime science journalist and currently serves as Director of Risk Communication at the Harvard Center for Risk Analysis.

Mosquito Fleet

Mosquito Fleet Rum is named for the fleet of six row galleys, built in Vergennes, Vermont, that was essential to the American victory in the Battle of Lake Champlain during the War of 1812.

This is a premium sipping rum, featuring our own delicious base rum and two very special Caribbean barrel-aged rums, resulting in a robust spirit with rich, smooth tropical flavors.

Mosquito Fleet Rum is perfect for drinking neat, over ice, or in a favorite cocktail.

Label art inspired by artwork of George E. Lawrence, 1930.

Ingredients

• Appalachian Gap Rum, from Molasses and Turbinado Sugar 94%
• Caribbean Rum 6%
• Magic 10%

Alcohol by Volume (ABV)

Awards and Certifications

Appalachian Gap Distillery is an artisanal distillery in the heart of Vermont.

Few things give us as much pleasure as being able to say, "We made this." There is magic in the process, and magic in the glass.

88 Mainelli Road

Middlebury, VT 05753

1:00 PM – 5:00 PM Daily

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How to Make a Mosquito Cocktail

How to Make a Mojito Cocktail

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How to Make a Mojito Cocktail , How to make the Maracuja Mosquito cocktail , How-To Make A Mosquito Cocktail , Make A Mosquito Cocktail , How to Make Bacardi Mojitos : Mojito Recipes , Dapa Deep & Royal Show @ Happy Mosquito Cocktail Lounge Bar 2014 , Cocktail Mosquito | Bons Rapazes , Tonic (Quinine) Syrup from the Cocktail Dudes , Cocktails - The Mosquito with Jim Wrigley , How to make the Monstre Verte cocktail