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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 red colored passion and other fruit flavored syrup commonly used in 1930s-era tropical drinks but is now more of an uncommon ingredient. It was famously used in the original recipe for a Hurricane.

Crème de Cacao White is a clear liqueur with a milk chocolate flavor, underpinned by faint vanilla and apricot tones.

A high proof (>57.5 ABV) dark/black rum, that may be specifically from one origin or a blend from many. The classic example is Lemon Hart 151, but more modern options include Hamilton 151 and Planteray OFTD (69%).

Often referred to as silver or white, these rums are actually lightly aged (1-3 years), but have had their color removed by charcoal filtering. They are molasses based (as opposed to the cane juice-based rhum agricole, clairin, or cachaça). Flavors range from light (Bacardi, Caña Brava, Plantation 3 Star, El Dorado 3) to more flavorful (Probitas, Ten-To-One).

The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.