Shudders In A Whisper

The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.

A concentrated fruit syrup made from the pulp or 'juice' of passion fruits. You can make it by combining equal parts (by mass) pasison fruit purée to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.

A liqueur made from or flavored with pears. Also called Creme de Poire.

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.

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.

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 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.

Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.