Smoke & Mirrors

A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.

Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.

Peat is a dried soil from peatlands, bogs, mires, moors and muskegs. In Scotland, peat fires are used to dry the malted barley, giving the whiskey a smoky flavor.

A variety of sherry characterized by being darker than fino but lighter than oloroso. It starts as a fino, fortified to approximately 13.5% alcohol with a cap of flor yeast limiting its exposure to the air, however becomes an amontillado when the flor fails to develop adequately or is killed by additional fortification. Without the layer of flor, amontillado must then be fortified to approximately 17.5% alcohol to slow oxidation. The drink is slowly exposed to oxygen through porous American or Canadian oak casks, gaining a darker colour and richer flavour. It is named after the Montilla region of Spanin where it originated in the 18th century, however the name is also used commercially as a simple measure of color to label any sherry lying between a fino and an oloroso.

These gins tend to put less emphasis on juniper and more emphasis on other aromatics like floral botanicals, citrus, or, as is the case with Hendrick's, cucumber. We treat this the same as botanical gin.

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