Angie’s Secret

Unaged rum made from fresh cane juice (rather than cane syrup or molasses). Rhum agricole originates in the French Caribbean and has grassy and vegetal flavors that are key to such drinks as the Ti' Punch and the Port Au Prince. Classic-era recipes calling for Martinique rum are actually closer to today's Demerara (Guyanese) or Jamaican pot-still styles.

Produced at the traditional sugarcane farms and distilleries of Jamaica, these molasses-based rums are beloved for their funky notes of tropical fruit. These can be bottled as a blend of pot and column-still rums (e.g., Appleton Signature) or as 100% pot still (e.g., Smith & Cross). Many recipes specifically call for Smith & Cross, which is elevated in both ABV and funky flavors. These rums are usually aged between 5 and 12 years, often in the tropical climate of Jamaica.

A Czech herbal bitters, often drunk as a digestive aid. It has a ginger or cinnamon-like flavor; 38% ABV.

A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.

Bittermens original combination of cinnamon & spice. Try it with rum-based drinks, and other dark aged spirits.