Capuchin

A whiskey made from the mixture of different types of whiskey, such as malt, rye, corn or barley.

'Point and a half' this Italian bittersweet vermouth (chinato vermouth) dates to around 1867 and is simultaneously amongst the bitterest and sweetest of vermouths. It can be used as a substitute for rosso (Italian red) vermouths in most cases, but can also be thought of as an intersting sub for dry vermouth.

Also called akvavit this 'water of life; is a flavored spirit that is mostly produced in Scandinavia, since the 15th century. It is a grain or potato spirit base, and can be flavored with many herbs and spices. EU laws dictate it must be mostly flavored by caraway or dill. A common brand of caraway aquavit is Linie. You can actually make this yourself (or something very similar) here is a recipe from the book 'Akvavit' by Rasmus Risum-Urth: Toast in a pan: 2g cardamom, 8g pine nuts, 10g caraway, 1.5g cinnamon bark, 0.5g star anise, 2g pink peppercorns. Add spices to 500ml of vodka and sous vide for 2 hours at 60C (or just let steep for a week). Strain off solids and add 1.5L gin.

An apricot flavored brandy liqueur, similar to peach liqueur.

A sweet, colorless liqueur flavored with caraway seed, cumin, and fennel. Originally the word kummel was a somewhat generic term in German, Dutch, and Yiddish meaning both caraway and cumin.

A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).