Peruvian Elder Sour

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 popular brand of elderflower liqueur, made with wild elderflowers and based with Eau de vie; 20% ABV.

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%

You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam

Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).