Renaissance

A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.

An Italian lemon flavored liqueur mainly produced in Southern Italy, traditionally made at home; you can too! Here is a recipe from Serious Eats: Zest 10 lemons (without pith) and place in an air-tight glass container (reserve the lemons for later). Add 375ml of high-proof spirit like everlear 151. Seal and shake, then let steep for two weeks. Then, make a siple syrup with 1.75 cups water and 1.25 cups sugar. Add to the mixture and let sit for a day. Strain through a coffee filter, refirgerate, and enjoy!

Also known as Vermouth di Torino, Italian vermouth, rosso and red vermouth; these vermouth have been sweetened with cane sugar or caramelized sugar, usually giving the vermouth 10-15% sugar and a slightly reddish brown color.

A fresh and fruity bitters made from peaches, along with citrus and other spices. Try them in cognac and whiskey drinks.

An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.