Callaloo Cooler

Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.

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.

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 refered to as Peter heering, this cherry liqueur brand is commonly used in cocktails like the Singapore Sling and Blood & Sand.

Often referred to as silver or white, these rums are actually lightly aged (1-3 years), but have had their color removed by charcoal filtering. They are molasses based (as opposed to the cane juice-based rhum agricole, clairin, or cachaça). Flavors range from light (Bacardi, Caña Brava, Plantation 3 Star, El Dorado 3) to more flavorful (Probitas, Ten-To-One).

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

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.

Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.