Wizard And Glass

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

Also called akvavit this 'water of life; is a flavored spirit that is mostly produced in Scandinavia, since the 15th century. It is a grain or potato spirit base, and can be flavored with many herbs and spices. EU laws dictate it must be mostly flavored by caraway or dill. A common brand of caraway aquavit is Linie. You can actually make this yourself (or something very similar) here is a recipe from the book 'Akvavit' by Rasmus Risum-Urth: Toast in a pan: 2g cardamom, 8g pine nuts, 10g caraway, 1.5g cinnamon bark, 0.5g star anise, 2g pink peppercorns. Add spices to 500ml of vodka and sous vide for 2 hours at 60C (or just let steep for a week). Strain off solids and add 1.5L gin.

A fruity, rich and sweet vermouth that dates back to 1786. Thought of as a sweet vermouth with added vanilla; great with whiskey. We treat this like sweet vermouth.

A liqueur made from stalks of the rhubarb plant. Usually has a sweet, tart flavor like some berries.

A liqueur made with rose petals or the essence of rose. Ranges in ABV from 20-40%.

A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.

A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.

A hybrid citrus fruit originating in Barbados as an accidental cross between two introduced species, sweet orange and pomelo. Like other citrus fruits the grapefruit is popular among cocktails for its peel and juice.