Volcano House Hot Buttered Rum

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.

These rich rums get their dark color from added caramel, not necessarily aging. Flavors are caramel and brown-sugar forward. Common examples are Meyers's and Coruba (Jamaican) or Gosling's Black Seal (Bermuda). A key ingredient in many classic tiki-era cocktails.

Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.

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

An aromatic beverage brewed from almost any herb, root, spice, botanical or dried fruit imaginable. Used in cocktails to add a bit of flavor, dilute the drink, and/or attach a created drink to place. Where's my crumpets?

A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

The aromatic flower buds of a tree native to the Maluku Islands in Indonesia. Commonly used as a spice in cooking, but sometimes in cocktails too, apparently.

A dairy product containing up to 80% fat, which makes it solid at room temperature. Used in some cold-weather cocktails directly, or indirectly in a process called fat-washing.