A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
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.
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
A class of bitters that a broadly made from aromatic herbs, spices, fruits and botanicals. This includes Peychuad and Angostura bitters. You can make these at home. There are plenty of recipes online for various bitters, a good book source is 'Bitters' by Brad Parsons. The only down side is they generally require hard-ish to source ingredients.
An aromatic bitters made by The Bitter Truth, following Jerry Thomas' recipe from the early 19th century. Try it in a Manhattan.
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.
Stir all the ingredients over ice, then strain into a fizz glass. Garnish with a few grates of nutmeg. #stir #straight
Pirates used to drink a concoction made with rum, water, sugar and spices; usually called a bumboo.