Antigua Blude Devil’s Punch

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 tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.

A commonly used syrup made from pomegranate juice, characterized by a flavour that is both tart and sweet, and by a deep red colour. Coming from the French spelling of pomegranate, 'grenade.' To make it yourself (don't buy it premade) combine 100% pomegranate juice (like the Pom Wonderful brand) with equal parts sugar by mass. We always use 1:1 syrup unless otherwise noted in the recipe itself.

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 so-called 'raw' cane sugar that was never refined into white sugar. The sugar molasses has been removed by gravitational separating in a centrifuge. It can be made into a simple syrup by a 1:1 sugar:water ratio by mass.

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

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.

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.