Baltimore Eggnog

A syrup made from the flavoring derived from orchids of the genus Vanilla. you can make it yourself by adding vanilla extract or fresh vanilla pods to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.

You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam

A mixture of half cream and half milk, usually 10-18% milkfat, super common in the USA and not super common everywhere else (kinda like fahrenheit). Substitute in your contry with single cream, light and extra light cream. This is used as a foaming agent and for fat-washing in cocktails.

In gaelic, uisce betha, or 'water of life' was used to describe such drinks in the Middle Ages. This malted grain whiskey must be produced on the island of Ireland.

Also known as PX, this is the name of a white Spanish wine grape variety grown in several wine regions in Spain. It is intensely sweet and dark; a dessert sherry.

These rich rums get their dark color from added caramel, not necessarily aging. Flavors are caramel and brown-sugar forward. Common examples are Meyers's and Coruba (Jamaican) or Gosling's Black Seal (Bermuda). A key ingredient in many classic tiki-era cocktails.

Produced and aged at the historic distilleries of Jamaica, these rums are highly regarded for their funky notes of tropical fruit. They are either comprised of a blend of pot and column-still rums (Appleton Estate) or a heavy 100% pot still rum (Smith & Cross, Hampden Estate, Worthy Park, and others).

Lengthy aging (8+ years) lends some color and lots of flavor to the rum. Most often bottled as a blend of pot and column-distilled rums ('Blended' category). Varieties are available from all over the Carribean and the world.

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.