The Magnificent Seven

A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'

A variety of Fino sherry made around the port of Sanlúcar de Barrameda, Spain. In spanish chamomile tea is called manzanilla.

A rum made from fresh cane juice rather than molasses and aged in charred oak barrels, lending a rich smoky flavor to the rums. Common varieties include Clement Vieux and several offerings Rhum J.M. Rhum agricole originated in the French Caribbean islands.

A filtered juice made from apples. Apples contain malic acid that gives a tart flavor and lingers longer than citric acid.

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 sweet syrup made from almonds, sugar, and rose water or orange flower water. Sometimes other nut derived syrups are referred to as orgeat. You can make this yourself! There's a few recipes, this one if from liquid Intelligence. Combine 660g very hot water with 200g nuts of your choice (almonds are traditional). Blend together at high speed, then strain through a fine strainer or cheescloth. Add salt if you'd like. Then combine 500g nut milk with 500g sugar, blend to combine. If the emulsion breaks, use a stick blender to quickly recombine (or shake hard before using). If you're up for it, add 1.75g Ticaloid 210s and 0.2g xanthan gum to stablize the emulsion. If you can't find Ticaloid, use a mixture of gum arabic and xanthan gum in a ratio of 9:1. This recipe doesn't use rose or orange flower water, if you'd like you can add small teaspoon of either.

Herbs are any plants used for food, flavoring, medicine, or fragrances for their savory or aromatic properties and refers to the leafy green or flowering parts of a plant. Culinary use typically distinguishes herbs from spices.