Ink & Dagger

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

A fruit brandy made from the distillation of apple cider, these differ from the colorless eau de vie brandy in that apple brandies are usually aged in wood or colored in some way.

A French aperitif perhaps most famous for its label, largely cherry flavor with a hint of quinine; 16% ABV.

A fruity, rich and sweet vermouth that dates back to 1786. Thought of as a sweet vermouth with added vanilla; great with whiskey. We treat this like sweet vermouth.

An Italian grappa based amaro, distilled with gentian, bitter orange and peppermint; 31% ABV.

A French herbal liqueur, with DOM meaning Deo Optimo Maximo, 'To God, most good, most great.' Made with 27 herbs and spices, many unknown.

A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.

A class of bitters that a broadly made from aromatic herbs, spices, fruits and botanicals. This includes Peychuad and Angostura bitters. You can make these at home. There are plenty of recipes online for various bitters, a good book source is 'Bitters' by Brad Parsons. The only down side is they generally require hard-ish to source ingredients.

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