Bourbon Cocktail

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

Also known as pimento dram, this is an allspice berry flavored liqueur; from the pimento tree. You can make your own! Here is a recipe from Serious Eats: Measure out 1/2 cup whole allspice berries, then crush them in a mortar and pestle or grinder. Place the crushed allspice in a sealable glass jar with 1 cup rum, steep for 4 days, shaking daily. On day 5, add 1 broken cinnamon stick. Let steep for 7 more days, after 12 total days of steeping, strain out the solids through a cheesecloth. Make a syrup by combining 1 1/2 cup water and 2/3 cup brown sugar, heat until it dissolves then add it to the alcholoic mix. Let rest for an additional day, and enjoy!

The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.

A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.

Also called orxata, this is a term used for the class of liqueurs made from almonds, sesame seeds, rice, barley, tigernuts and melon seeds.

A fortified wine made in the Madeira Islands off the Portugese coast. It is produced in a variety of styles from dry aperitif to sweet dessert wines.

A high proof, usually 151, (>57.5 ABV) unaged rum. Most producers are based in Jamaica, such as Wray & Nephew (W&N). This rum is usually reserved for mixed drinks and is a key ingredient in many classic cocktails.

A whiskey made primarily from a corn grain mash, aged in charred oak barrels.

A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.