Mamba Negra

A Brazilian spirit made form sugar cane juice (as opposed to cane molasses like rum), similar to rhum agricole. This is the aged or dark variety of Cachaça, aged in differnet types of wooden barrels each lending its own flavor to the spirit.

A tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.

A sweet syrup made from almonds, sugar, and rose water or orange flower water. Sometimes other nut derived syrups are referred to as orgeat. You can make this yourself! There's a few recipes, this one if from liquid Intelligence. Combine 660g very hot water with 200g nuts of your choice (almonds are traditional). Blend together at high speed, then strain through a fine strainer or cheescloth. Add salt if you'd like. Then combine 500g nut milk with 500g sugar, blend to combine. If the emulsion breaks, use a stick blender to quickly recombine (or shake hard before using). If you're up for it, add 1.75g Ticaloid 210s and 0.2g xanthan gum to stablize the emulsion. If you can't find Ticaloid, use a mixture of gum arabic and xanthan gum in a ratio of 9:1. This recipe doesn't use rose or orange flower water, if you'd like you can add small teaspoon of either.

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

Indian Pale Ale is a beer style that developed in England for export to India. Brewed from pale malt, this beer is known for its bitter flavor (high on the IBU scale) and medium to high alcoholic content.

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).