Angostura Colada

A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.

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 tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.

A sweetend and thickend coconut cream, common brand is Coco Lopez. To make your own combine coconut 1 can (~440ml) of cream and with 300g sugar.

The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.

An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.

The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.

A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.