Cosa Nostra No. 2

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.

An amaro made on the island of Sicily. A sweet, thick and slightly bitter amaro made from herbs, roots, citrus rinds and caramel. Typically 30% ABV.

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 carbonated soft drink flavoured with ginger. A 'dry' variety is sold with the addition of mint.

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).