Touch Of Evil

A bittersweet Italian amaro made from 13 herbs and plants, but predominantly artichoke (Cynara Scolymus). Drunk as an aperitif and digestif, it has an ABV of 16.5%.

A molasses-based rum distilled in Guyana. Most often blended from the historic wooden pot and column stills of the Diamond Distillery (DDL) and aged for up to 15 years in the tropical climate. This process produces rich, flavorful rums that are major components of 'Navy' style blends.

Produced at the traditional sugarcane farms and distilleries of Jamaica, these molasses-based rums are beloved for their funky notes of tropical fruit. These can be bottled as a blend of pot and column-still rums (e.g., Appleton Signature) or as 100% pot still (e.g., Smith & Cross). Many recipes specifically call for Smith & Cross, which is elevated in both ABV and funky flavors. These rums are usually aged between 5 and 12 years, often in the tropical climate of Jamaica.

A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.

A grape distilled base amaro made from various herbs, such as myrrh, rhubarb, chamomile, cardamom, aloe and saffron. Typically 45% ABV.

Like the pinch of salt in cookies, a couple drops from a 20g salt to 80g water solution in a cocktail will spread the flavors out, pronouncing sweet and/or tart flavours. Test it out in your favorite drink.

An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.