A fruit brandy made from the distillation of apple cider, these differ from the colorless eau de vie brandy in that apple brandies are usually aged in wood or colored in some way.
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
A syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees; 67% sugar by mass. Super duper infamous in Canada. Most cocktails that use maple syrup specifically say to get 'A' grade, the downside is $$$$.
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.
I mean, it's ground up pumpkin. Use it when you're feeling festive or have some pumpkins lying around and want to experiment. Or make it into a pumpkin spice syrup.
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.
Add everything to a pre-heated heatproof mug and stir. Top with 0.5 oz hot water and stir. Garnish with grated cinnamon. #straight #hot
Originally, toddies were prepared hot or cold in the 18th century.