Monarch Julep

A whiskey made primarily from a corn grain mash, aged in charred oak barrels.

A colorless eau de vie brandy that has been flavored with or made from peaches, different from a peach liqueur. Check out the one made by Peach Street.

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.

An Italian amaro distilled from a secret mix of caramelized sugar, gentian, bitter and sweet orange and natural herbs; 30% ABV. A notable substitute for Amer Picon.

A peach flavored liqueur.

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.

Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.

A nectarine fruit used in some cocktails, like the Billini.