King Bee

A 16th century yellowish to colorless brandy produced in Peru by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Pisco from Peru must be aged for at least 3 months but only in steel vats. They must be distilled to proof, and ABV tends to stay around ~40%

The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.

A French herbal liqueur, with DOM meaning Deo Optimo Maximo, 'To God, most good, most great.' Made with 27 herbs and spices, many unknown.

A common brand is Bärenjäger, that was originally created to lure bears of the their dwellings for hunters and trappers, this is a sweetened liqueur made from honey. You can make it yourself! Here is a recipe from Serious Eats: Combine 2/3 cup honey, 1/2 cup water, 1 inch piece of orange zest, and 1 stick of cinnamon over medium heat until sugar dissolves. Let the mix steep and cool, then remove the zest and cinnamon and combine with 1 1/2 cup vodka in a sealable glass jar. Shake to combine and enjoy!

A rare variety of sherry initially aged to become a fino or amontillado, but inexplicably begins aging oxidatively as an oloroso. Only 1-2% of grapes naturally develop in this manner.