Sleepy Hollow Fizz

Lengthy aging (8+ years) lends some color and lots of flavor to the rum. Most often bottled as a blend of pot and column-distilled rums ('Blended' category). Varieties are available from all over the Carribean and the world.

A high proof, usually 151, (>57.5 ABV) unaged or lightly aged rum. Compared to the funkier Jamaican variety, brands like Bacardi and Don Q offer cleaner, more alcohol-forward expressions. This rum is usually reserved for mixed drinks and adds a punch to many cocktails.

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.

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 $$$$.

You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam

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.

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.