Unforgiven

Peat is a dried soil from peatlands, bogs, mires, moors and muskegs. In Scotland, peat fires are used to dry the malted barley, giving the whiskey a smoky flavor.

A whiskey made from the mixture of different types of whiskey, such as malt, rye, corn or barley.

A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.

A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.

A scotch whisky based liqueur, made with honey, herbs and spices since 1910. You can make your own! Here is a recipe from Serious Eats: Combine 1 tsp crushed fennel seeds, with 1/3 cup honey, 1/2 cup water, 1 tablespoon fresh rosemary, over medium heat until sugar dissolves. Let the mix steep and cool. Once cool, pour into a sealable glass jar, add 3/4 cup scotch whisky and let sit for 3 days. Strain and re-bottle.

This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.

A brandy that has been flavored with or made from cherries. You can make it yourself; Google it!

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 concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.

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