The Forgotten Headhunter

A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.

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 citrus juice used in many cocktails, both for its sweet and tart taste and its color. Orange juice, unlike lemon and lime, can be kept fresh for days. In a blind taste test, most people liked day-old orange juice.

A syrup made famous by Starbucks, that consists of pumpkin pie spice, pumpkin puree, and simple syrup. Used in some holiday-themed cocktails.

Also known as pimento dram, this is an allspice berry flavored liqueur; from the pimento tree. You can make your own! Here is a recipe from Serious Eats: Measure out 1/2 cup whole allspice berries, then crush them in a mortar and pestle or grinder. Place the crushed allspice in a sealable glass jar with 1 cup rum, steep for 4 days, shaking daily. On day 5, add 1 broken cinnamon stick. Let steep for 7 more days, after 12 total days of steeping, strain out the solids through a cheesecloth. Make a syrup by combining 1 1/2 cup water and 2/3 cup brown sugar, heat until it dissolves then add it to the alcholoic mix. Let rest for an additional day, and enjoy!

A type of rum made from cane juice rather than cane molasses. Rhum agricole originated in the French Caribbean islands. The dark varieties have been aged in charred oak, lending their color to the rums.

A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.

A high proof (>57.5 ABV) dark/black rum, that may be specifically from one origin or a blend from many. Common examples are Plantation OFTD and Lemon Hart 151.

Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).