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 non-alcoholic acidulated drink made with vinegar and commonly used in 'soft cocktails' but growing in popularity across the cocktail spectrum. You can make this yourself, there are an endless number of recipes online.
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 vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
A naturally sweetened and carbonated beverage. It can be bought with or without the addition of alcohol, but this depends on which country you live in.
A crystallized sweetened candy made from ginger. You can make it yourself; Google it!
Build all, except ginger beer, in a highball glass. Add ice and gently stir. Pour ginger beer down the spiral of a bar spoon to fill. Garnish with a piece of candied ginger. #build #ontherocks