Matchlock

A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.

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

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.

A syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.

A syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.

A syrup made from the flavoring derived from orchids of the genus Vanilla. you can make it yourself by adding vanilla extract or fresh vanilla pods to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.

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 juice used in some cocktails for its tart and acidic properties. Grapefruit juice can be pre-squeezed and kept fresh for many days like orange juice, unlike lemon and lime juice.

A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'

A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'

A whiskey made primarily from a corn grain mash, aged in charred oak barrels.

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