Hard Hear and a Spiny Corset

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 distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.

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 tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.

Basically guava juice that has been lightly sweetend, you can find it at the supermarket.

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.

An Italian bitter aperitif made infusing herbs and fruits in alcohol and water. ABV ranges from 10% to 29% based on country.

A rum-like distilled beverage made in Java from sugar cane molasses and local red rice. Named for the 17th century Dutch-colonized capital

A quinine-laced Moscato wine base aperitif produced in Italy. It is a variety of Americano wine that uses gentian root as the primary ingredient.

A type of rum made from cane juice rather than cane molasses. Rhum agricole originated in the French Caribbean islands.

Rested (reposado) tequilas are aged at least 2 months in wooden containers often recycled from bourbon, cognac or wine production.

A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.