Fluffy Duck

A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.

Also called advocatenborrel, this Dutch liqueur is made with eggs, sugar and brandy. This has a custard like flavor and can be thought of as Dutch egg nog. You can make it yourself! Here is a recipe from Serious Eats:Fill a 'medium' saucepan with 1 inch (5cm) water, bring to a simmer over high heat (we are setting up a double boiler). In the mean time, whisk 10 egg yolks with 1/2 tsp salt, 1 1/3 cups sugar, 1/8th tsp cinnamon until the mixture falls from the whisk as ribbons. About 4 minutes. Slowly pour 1 cup of brandy into the egg mix, while whisking. Place this bowl over the saucepan, whisking continually until the mixture is thick enough to form a coat on the back of a spoon (~8 minutes). You should reach about 55C (130F). Remove from the heat, whisk in 2 tsp vanilla extract, then place all in a sealable container. Enjoy!

Original Curaçao triple sec, this is an orange flavoured liqueur made from a neutral sugar spirit along with the dried peels of bitter and/or sweet oranges. You can make it yourself! Here is a recipe from Serious Eats: Combine 1/4 cup orange zest (without pith), with 1 cup brandy, and 1 cup vodka in a sealable glass container. Let steep for 19 days. On day 20, add 4 whole cloves, then let steep from an additional day. Bring 2 cups sugar and 1 1/2 cup water to boil until sugar dissolves. Strain the alcoholic mixture through a cheesecloth. Add the syrup, stir to combine then seal. Let rest for 1 more day and enjoy!

A citrus juice used in many cocktails, both for its sweet and tart taste and its color. Orange juice, unlike lemon and lime, can be kept fresh for days. In a blind taste test, most people liked day-old orange juice.

Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.

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