The Elvis Ziggurat

A Brazilian spirit made form sugar cane juice (as opposed to cane molasses like rum), similar to rhum agricole. This is the unaged variety of Cachaça.

The butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.

A sweet, banana flavored liqueur usually around 17-25% ABV.

A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.

Also known as PX, this is the name of a white Spanish wine grape variety grown in several wine regions in Spain. It is intensely sweet and dark; a dessert sherry.

Meaning 'scented' in spanish, this is a sherry made in Jerez produced by oxidative aging giving it a dark color and nutty flavor. Unlike the Fino and Amontillado sherries, in Oloroso the flor yeast is suppressed by fortification at an earlier stage, allowing to slowly oxidize for longer time periods (often years) in American or Canadian oak barrels.

A tropical yellow fruit, mostly used for its creamy texture. Monkey's like me.

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.