Ingredient glossary
What each ingredient is, and where to find it.
287 ingredients
A
A high-proof anise-and-wormwood spirit, historically associated with a ritual sugar-and-water preparation. Used sparingly as a rinse or accent in cocktails like the Sazerac.
A rich Dutch liqueur made from eggs, sugar, and brandy, with a custard-like texture and flavor. Bols Advocaat, a widely available label, comes in a 750 mL bottle at 15% alcohol and is made in the Netherlands.
A sweetener derived from the agave plant, milder and thinner than honey, often used with tequila cocktails.
Rum aged in oak barrels, giving it a deeper color and a richer, more mellow flavor than unaged white rum.
A warm, aromatic spice (dried berries, not a blend) with notes of clove, cinnamon, and nutmeg.
A spiced rum-based liqueur infused with allspice berries and warming spices - a tiki-bar staple also known as pimento dram.
A sweet Italian liqueur with a distinctive almond flavor, traditionally made from apricot pits. Disaronno, the best-known label, comes from Italy at 28% alcohol in a 750 mL bottle.
An Italian amaro (bitter herbal liqueur) with a balanced, slightly sweet, citrus-herbal flavor. It's made in Italy's Emilia-Romagna region at 23% alcohol, typically in a 750 mL bottle.
Tequila aged in oak barrels for one to three years, giving it a smooth, amber color and a flavor closer to a fine brandy than a young blanco.
A licorice-flavored spirit or liqueur made from anise seed.
A sweet, anise-flavored liqueur similar to sambuca.
A lighter, less bitter Italian aperitivo than Campari, with orange and rhubarb notes - the star of the Aperol Spritz.
A German apple-flavored schnapps liqueur.
Fresh apple, used muddled, juiced, or as a garnish.
Brandy distilled from fermented apples, giving cocktails a rounded, orchard-fruit warmth.
Sweet juice pressed from apples, used to add mellow fruit flavor to cocktails.
Brandy flavored with apricots, adding a soft stone-fruit sweetness to cocktails.
A thick, sweet apricot-based juice, used to add stone-fruit flavor and body.
Spanish for "aged," this rum is barrel-aged for a smoother, more complex flavor than white rum.
B
Fresh banana, used blended for smoothness or muddled for flavor.
A liqueur flavored with banana, adding tropical sweetness to cocktails.
Fresh basil, muddled or used as a garnish to add a bright, peppery herbal note, as in a Gin Basil Smash.
A fermented, carbonated malt beverage, used as a mixer in drinks like the Michelada or a Shandy.
Fresh bell pepper, occasionally muddled into savory or spicy cocktails for a crisp, vegetal note.
A French herbal liqueur made from a secret blend of 27 plants and spices, honey-sweet with a complex, warming finish. It's bottled in France at 40% alcohol, typically in a 750 mL bottle.
A pale, delicately sweet style of vermouth between dry and sweet, with a honeyed, floral character - used in cocktails like the Vesper.
A carbonated soft drink with a tart, slightly bitter lemon flavor, similar to tonic but lemon-forward.
A concentrated, intensely flavored blend of botanicals, spices, and alcohol, used in small dashes to add depth and balance to cocktails. Angostura, the industry-standard brand since 1824, bottles its aromatic bitters at 44.7% alcohol in a distinctive 100 mL bottle from Trinidad and Tobago.
A black currant-flavored vodka, giving cocktails a tart, fruity edge.
A sharp, pungent spice used to add a savory kick to some cocktails.
A dark, licorice-forward version of sambuca with added herbal bitterness.
Fresh or frozen blackberries, muddled for their dark, tart-sweet berry flavor.
Brandy flavored with blackberries, lending dark berry sweetness and color.
A sweet, concentrated blackcurrant syrup used to add tart-sweet berry flavor.
A dark, full-bodied rum made with blackstrap molasses, giving it a deep, almost bittersweet flavor.
A Scotch whisky made by blending malt and grain whiskies from multiple distilleries for a balanced, approachable flavor.
A variety of orange with deep red flesh and a slightly berry-like flavor.
The same orange-peel liqueur as curaçao, dyed bright blue - used as much for color as for its citrus flavor.
An American whiskey made from at least 51% corn and aged in new charred oak barrels, giving it a sweet, caramel-forward flavor.
A spirit distilled from fermented fruit, most commonly grapes, and typically aged in oak for a warm, rounded flavor.
Sugar with molasses retained, giving a deeper, caramel-like sweetness than white sugar.
Simple syrup made with brown sugar instead of white, adding a deeper, molasses-like note than plain simple syrup.
Used in a few warm or dessert-style cocktails, like a Hot Buttered Rum, for richness.
A sweet schnapps liqueur flavored like butterscotch candy.
C
Brazil's national spirit, distilled from fresh sugarcane juice rather than molasses. The base of a Caipirinha.
An apple brandy from Normandy, France, distilled from cider apples and aged in oak for a refined, orchard-driven flavor.
A bright red Italian bitter liqueur (aperitivo) with a bittersweet, herbal flavor - essential to the Negroni. Made in Piedmont, Italy since 1860, it's bottled at 25% alcohol, most commonly in a 375 mL bottle.
A blended whisky style made in Canada, typically lighter-bodied and smoother than bourbon or Scotch.
A sweetener made by reducing sugarcane juice, similar to simple syrup but with a deeper, more molasses-like flavor - a natural match for rum cocktails.
A food coloring used to darken drinks without adding flavor.
A seasoning blend of salt and ground celery seed, classic for rimming a Bloody Mary glass.
Sparkling wine from the Champagne region of France, used to top off cocktails like the French 75 or Mimosa.
Fresh or preserved cherry, used as a garnish or muddled for flavor.
Brandy flavored with cherries, used to add fruity depth and a red hue.
A Danish cherry liqueur with a deep, slightly tart cherry flavor - key to the Singapore Sling.
Juice pressed from cherries, used to add tart-sweet fruit flavor and color.
A liqueur flavored with cherries, used to add fruity sweetness and a red hue.
Small, sweet tomatoes occasionally muddled into savory cocktails or used as a garnish.
Fresh chili pepper, muddled or used as a garnish to add heat to spicy cocktails like a Spicy Margarita.
Bitters flavored with cacao, adding a rich, dessert-like bitterness to cocktails such as an Old Fashioned variation.
A liqueur flavored with chocolate, used to add dessert-like richness to cocktails.
A sweet, pourable chocolate sauce, used to flavor and drizzle dessert-style cocktails.
A fermented apple beverage, ranging from dry to sweet, used as a mixer or on its own.
Fresh cilantro (coriander) leaves, muddled or used as a garnish for a bright, herbal note in savory or citrus-forward cocktails.
A warm, sweet spice from tree bark, used ground or as a stick to garnish and flavor cocktails.
A cinnamon-flavored schnapps with a fiery, spicy kick; some bottlings suspend edible gold flakes.
A simple syrup infused with cinnamon, adding warm, spiced sweetness without needing to muddle a cinnamon stick.
Vodka infused with lemon flavor, adding bright citrus character without extra juice.
A strong, sweet-spicy dried flower bud, used sparingly to flavor mulled or spiced drinks.
Plain carbonated water, used to add fizz and dilution without added flavor.
An Italian aromatized wine flavored with quinine and citrus peel, a classic stand-in for the discontinued original Kina Lillet in a Vesper.
Unsweetened, ground cocoa, used to flavor or dust dessert-style cocktails.
A liqueur flavored with coconut, similar to Malibu, used to add tropical sweetness.
A creamy liquid pressed from grated coconut flesh, adding tropical richness.
A coconut-flavored Caribbean-style rum liqueur, a shortcut to pina colada flavor.
A sweet, coconut-flavored syrup used to add tropical flavor without the fat of coconut cream.
Brewed coffee, used hot or cold in cocktails like the Irish Coffee or Espresso Martini.
Brandy flavored with coffee for a roasted, slightly sweet character.
A liqueur flavored with coffee, used to add roasted, bittersweet depth to cocktails.
A premium French brandy made in the Cognac region, aged in oak for a smooth, complex flavor.
A carbonated, caramel-colored soft drink, the classic mixer for a Rum and Coke or Cuba Libre.
Brewed black tea, chilled, used as a mixer or base in tea-based cocktails and punches.
Coffee steeped in cold water over an extended time, giving a smoother, less acidic flavor than hot-brewed coffee - used in iced coffee cocktails.
Milk with sugar added and water removed, giving a very sweet, thick, syrupy consistency.
Tart, slightly sweet juice from cranberries, a key mixer in drinks like the Cosmopolitan and Sea Breeze.
Vodka infused with cranberry flavor, adding tart fruitiness without needing juice.
Dairy cream, used to add rich body and a smooth mouthfeel to cocktails.
A very sweet, thick coconut product (different from coconut milk) used in Piña Coladas.
A banana-flavored liqueur used to add tropical sweetness to cocktails like the Bananas Foster Martini.
A chocolate-flavored liqueur, usually clear ("white") and used to add sweet cocoa notes without much color.
The dark version of chocolate liqueur, with deeper cocoa flavor and color than the white/clear style.
A sweet, deep-purple liqueur made from blackcurrants - the key ingredient in a Kir cocktail.
A bright green, mint-flavored liqueur, sweeter and more intense than fresh mint.
A blackberry liqueur, similar in style to crème de cassis but made from blackberries.
Fresh cucumber, muddled or used as a garnish for a cool, vegetal note.
An Italian bitter liqueur made primarily from artichoke, with a deep, vegetal, faintly sweet bitterness - key to modern classics like the Trident.
D
A specialty bitters blend designed to complement rum and lime in Daiquiri-style cocktails.
A pre-made sweet-and-sour mixer designed for quick Daiquiris.
Aged rum with a deeper color and richer, molasses-forward flavor from time spent in charred barrels.
A coarse, golden raw cane sugar with a subtle molasses flavor, popular in tiki drinks.
A Scotch whisky-based liqueur sweetened with honey and spices. It's bottled in Scotland at 40% alcohol, typically in a 750 mL bottle.
A fortified, herb-infused white wine with a crisp, dry flavor - the classic partner to gin in a Martini.
A sweet, aromatized French wine flavored with herbs and quinine, similar to a sweet vermouth. It's bottled in France at 14.8% alcohol, typically in a 750 mL bottle.
E
A whole egg, used in some cocktails (like a Flip) for a rich, silky texture.
Used to add a silky texture and a light, foamy head to sours and Fizzes.
Used to add rich body and color, most notably in Flip-style cocktails.
A non-alcoholic elderflower syrup with a delicate floral, honeyed flavor, used as a mixer alongside or instead of St-Germain.
A liqueur made from elderflower blossoms with a delicate floral, honeyed flavor - St-Germain is the best-known example.
A concentrated shot of coffee, the base of an Espresso Martini.
F
A sweet, low-proof Caribbean syrup flavored with lime, ginger, and clove - key to tiki drinks.
An intensely bitter, herbal Italian amaro made from a secret blend of dozens of herbs and spices, traditionally sipped as a digestif or used in cocktails like the Hanky Panky.
Fresh or dried figs, occasionally muddled for their sweet, jammy flavor.
The driest, palest style of sherry, aged under a layer of flor yeast for a crisp, slightly nutty, saline flavor - popular in sherry cocktails and as a low-proof aperitif.
An Italian hazelnut liqueur with notes of vanilla and cocoa. It's made in Italy's Piedmont region at 20% alcohol, typically in a 750 mL bottle.
A sugar-free, grapefruit-flavored carbonated soft drink.
A sweet, mixed-fruit-flavored beverage or juice blend, used as a mixer.
G
An Italian-recipe herbal liqueur with vanilla and anise notes, famous as the float in a Harvey Wallbanger. It's bottled at 30% alcohol in a 375 mL bottle; production has since moved to the Netherlands.
The juniper-forward Dutch predecessor to modern gin, made from a malted grain base that gives it a maltier, fuller-bodied flavor - essential to genever-era classics.
A neutral spirit redistilled with juniper berries and botanicals, giving it a distinctly herbal, piney flavor. The backbone of classics like the Martini and Gin & Tonic.
A pungent, spicy-sweet root, used fresh (muddled) or as syrup for a warming kick.
A light, mildly ginger-spiced carbonated soft drink, used in highballs like the Whiskey Ginger.
A stronger, spicier, less sweet carbonated ginger drink than ginger ale - essential to a Moscow Mule.
A sweet syrup infused with fresh ginger, used to add spicy warmth without needing to muddle fresh ginger.
A medium-aged rum with a golden color and flavor between light and dark rum.
A high-proof neutral spirit distilled from grain, essentially unflavored ethanol used for potent punches.
Sweet juice pressed from grapes, occasionally used as a cocktail mixer.
A sweet, carbonated soft drink flavored like grapes.
Bitters flavored with grapefruit peel, adding a bittersweet citrus accent to cocktails.
Tart-bitter juice from grapefruit, used in drinks like the Greyhound and Paloma.
A twist of grapefruit zest, expressed over a drink to release aromatic citrus oils as a garnish.
Fresh grapes, muddled for their juice and sweetness in cocktails like a Grape Crush.
A high-proof French herbal liqueur made by Carthusian monks from over 130 plants - vividly green and intensely herbal. It's bottled at a hefty 55% alcohol, typically in a 375 mL bottle, and the exact recipe is still known to only two monks at a time.
A sweet, deep-red syrup traditionally made from pomegranate, used to add sweetness, color, and a fruity note (as in the Tequila Sunrise or Shirley Temple).
H
A blend of milk and cream, adding moderate richness to cocktails.
High-fat dairy cream (also called whipping cream), used for a rich, thick texture.
A natural sweetener made by bees, adding floral sweetness and body to cocktails.
Honey thinned with warm water so it dissolves smoothly into cold cocktails.
A sweet, warm cocoa beverage, sometimes spiked with liqueur.
A spicy, vinegar-based condiment, a classic addition to a Bloody Mary.
I
Frozen water, essential for chilling and diluting almost every cocktail.
Chilled brewed tea, sweetened or unsweetened, used as a mixer or base.
A cream liqueur blending whiskey with dairy cream and cocoa or vanilla notes, like Baileys.
Whiskey distilled in Ireland, typically triple-distilled for a smooth, light flavor.
A single malt Scotch from the island of Islay, famous for its bold, smoky, peaty character.
J
A German herbal liqueur made from 56 herbs, roots, and spices, with a bittersweet, slightly medicinal flavor. It's bottled in Germany at 35% alcohol, most commonly in a 375 mL bottle.
K
Fresh kiwifruit, muddled or used as a garnish for its tart-sweet flavor.
A liqueur flavored with kiwifruit, adding tart-sweet tropical flavor.
A powdered drink mix that dissolves into a sweet, fruit-flavored beverage.
L
A crisp, clean style of beer, commonly used in cocktails like a Michelada or beer cocktail.
A floral herb used to infuse cocktails with a delicate, perfumed note.
Fresh lemon, juiced for acidity or used as a peel/wedge garnish.
Freshly squeezed juice from lemons, providing the tart acidity that balances sweetness in sours and many classic cocktails.
A twist of lemon zest, expressed over a drink to release aromatic citrus oils as a garnish.
A lemon-flavored white rum, built on a light rum base.
A frozen, sweet-tart lemon dessert, sometimes blended into or floated on sparkling cocktails for a boozy float.
A clear, citrus-flavored carbonated soft drink like Sprite or 7Up.
A sweetened, tart drink made from lemon juice, sugar, and water.
Lower-fat dairy cream than heavy cream, still adds richness with a lighter body.
Also called white or silver rum - a lightly aged or filtered rum with a clean, mild flavor, popular in Daiquiris and Mojitos.
A French aperitif wine blending grapes with citrus liqueurs and quinine, lighter and more floral than vermouth. It's bottled in France at 17% alcohol, typically in a 750 mL bottle.
The white-wine version of Lillet, a light, citrusy French aperitif wine. It's bottled in France at 17% alcohol, typically in a 750 mL bottle.
Fresh lime, juiced for acidity or used as a wedge garnish.
A sweetened, concentrated lime juice product (Rose's is the classic brand), used in place of fresh lime juice and sugar - essential to a proper Gimlet.
Freshly squeezed juice from limes, providing sharp acidity essential to Margaritas, Daiquiris, and Mojitos.
A twist of lime zest, used as an aromatic garnish.
Vodka infused with lime flavor for a citrus-forward twist on classic vodka cocktails.
A sweetened, tart drink made from lime juice, sugar, and water.
An Italian lemon liqueur made by steeping lemon zest in spirit, bright yellow and intensely citrusy - traditionally served ice-cold as a digestif.
M
Fresh mango, blended or muddled for its sweet, tropical flavor.
A natural sweetener tapped from maple trees, used to add a distinct caramel-like sweetness.
A bright red, sweetened preserved cherry, the classic garnish for cocktails like the Manhattan.
A dry, slightly almond-like liqueur distilled from Marasca cherries and their pits - not to be confused with sweet maraschino cherries. Luxardo, the Italian producer that all but defines the category, bottles its version at 32% alcohol in a 750 mL bottle.
A specialty bitters blend built around agave and citrus notes, designed to complement tequila cocktails like the Margarita.
A general term for melon-flavored liqueurs like Midori.
An agave spirit from Mexico, traditionally smoky since the agave hearts are roasted before distilling. Tequila is technically a type of mezcal.
Dairy milk, used to add creaminess and body to cocktails like the White Russian.
A fresh, cooling herb, muddled or used as a garnish.
Bitters modeled on Mexican mole sauce, blending chocolate, chili, and warm spice notes - a favorite in modern tequila and mezcal cocktails.
N
A warm, slightly sweet spice, often grated fresh over cream-based cocktails like Eggnog.
O
A brined green or black olive, the classic garnish for a Martini.
The salty liquid olives are packed in, used to make a Dirty Martini.
Fresh orange, juiced, sliced, or used as a wheel/peel garnish.
Bitters flavored primarily with orange peel, adding a bright citrus-bitter accent.
An orange liqueur made from the dried peels of Curaçao's bitter laraha citrus, similar to triple sec but often richer.
Freshly squeezed or store-bought juice from oranges, a common cocktail mixer for its sweet, citrus flavor.
A general term for orange-flavored liqueurs (like triple sec or Grand Marnier) used to add citrus sweetness. Grand Marnier Cordon Rouge, the classic cognac-based version, is made in France at 40% alcohol and sold in a 750 mL bottle.
A citrus preserve made from oranges and their peel, used to add bittersweet marmalade flavor to cocktails.
A twist of orange zest, expressed over a drink for aromatic citrus oils as a garnish.
A chocolate sandwich cookie, sometimes blended into or used to garnish dessert cocktails.
A sweet, almond-flavored syrup with hints of orange flower water - essential to a Mai Tai.
A Greek anise-flavored spirit that turns cloudy white when mixed with water or ice.
Rum bottled well above standard proof (typically 75%+ alcohol), used sparingly as a float for a strong kick or a flaming garnish.
P
Fresh passion fruit, its tart, aromatic pulp scooped out and used to add bright tropical flavor to cocktails.
Tart, tropical, and aromatic juice from passion fruit.
A liqueur flavored with passion fruit, adding bright, tropical-tart sweetness - Passoã is a well-known example.
A sweet syrup made from passion fruit, adding bright, tart-tropical flavor.
A French anise-flavored liqueur traditionally mixed with water; a common modern substitute for absinthe in classic recipes.
Bitters flavored with peach, adding a fruity, aromatic accent.
Brandy flavored with peaches, contributing soft stone-fruit sweetness.
A liqueur flavored with peach, contributing soft stone-fruit sweetness to cocktails.
A thick, sweet peach-based juice, used to add stone-fruit flavor and body.
A sweet, peach-flavored schnapps liqueur, low in proof and easy to mix.
Vodka infused with peach flavor, lending a soft stone-fruit sweetness to cocktails.
A general term for ground or cracked pepper, used to add a savory, spicy accent.
A chili- and pepper-infused vodka, adding a savory heat to cocktails like a Bloody Mary.
A New Orleans-style bitters with a lighter, more floral, anise-tinged flavor than Angostura - essential to the Sazerac.
A pre-made blend of cream of coconut and pineapple, designed for quick Piña Coladas.
Fresh pineapple, muddled, juiced, or used as a wedge/leaf garnish for tropical drinks.
Juice pressed from pineapple, adding tropical sweetness and a bit of body to cocktails.
A sweet syrup made from pineapple, adding tropical fruit flavor and sweetness.
A carbonated soft drink flavored with pink grapefruit, used as a mixer for a tart, fruity fizz.
Lemonade tinted pink, traditionally with a splash of berry or grenadine flavor.
A bright green Dutch banana liqueur with tropical spice notes.
A South American grape brandy from Peru and Chile, the base spirit of the Pisco Sour.
A sweet, nutty liqueur flavored with pistachio, adding a distinctive nutty sweetness to dessert-style cocktails.
Tart-sweet juice from pomegranate seeds, used for flavor and its deep red color.
A sweet, fortified Portuguese wine, often enjoyed on its own but also used in cocktails for its rich, fruity depth.
An Italian sparkling wine, lighter and fruitier than Champagne, and a common Aperol Spritz or Bellini partner.
An Italian vermouth-style aperitif wine, similar to sweet vermouth but with a more pronounced bitter edge - its name means "a point and a half," referencing that extra bitterness.
R
A sweet raspberry preserve, occasionally stirred into cocktails for fruit flavor, sweetness, and color.
A liqueur flavored with raspberries, used to add sweet berry notes and color.
A sweet syrup flavored with raspberries, used to add fruit flavor and color.
Vodka infused with raspberry flavor, adding berry sweetness and color.
Dried, crushed chili pepper, used to add heat to spicy cocktails.
Still wine made from dark-skinned grapes, occasionally used in cocktails like a Sangria or Kalimotxo.
Tequila aged in oak for a few months to just under a year, giving it a light gold color and a flavor between crisp blanco and rounder añejo styles.
A style of rum from the French Caribbean (especially Martinique) distilled from fresh sugarcane juice rather than molasses, giving it a grassier, more vegetal flavor than typical rum.
A carbonated soft drink flavored with sassafras and other roots, giving a distinctive spiced-vanilla flavor.
Rose water or rose petals, used to add a delicate floral note.
An old-fashioned floral syrup made from rose petals, called for in some vintage cocktail recipes.
A piney, aromatic herb used fresh as a garnish or infused into syrup.
A simple syrup infused with fresh rosemary, adding a savory, herbal note.
A young, fruity style of port with a deep ruby-red color.
A spirit distilled from sugarcane juice or molasses, ranging from light and clean to dark and rich.
Whiskey made primarily from rye grain, giving it a spicier, drier flavor than bourbon.
S
A simple mixture of salt and water, added in small dashes behind the bar to season a cocktail the way a pinch of salt seasons food.
Used to rim glasses (like a Margarita) or season savory cocktails.
An Italian anise-flavored liqueur, often served with coffee beans floating on top.
A carbonated soft drink flavored with sarsaparilla root, similar to root beer.
Whisky distilled in Scotland, often with a smoky, peaty character depending on the region and distillery.
A fortified Spanish wine ranging from bone-dry (fino) to rich and sweet (cream/oloroso).
A 1:1 mixture of sugar and water, dissolved to easily sweeten cocktails without graininess.
A gin-based liqueur sweetened and colored with sloe berries (a type of wild plum), giving it a deep red color and tart-sweet flavor.
A tart, green apple-flavored liqueur (sometimes called apple pucker), used to add bright, candy-like apple flavor and color to cocktails.
An American whiskey-based liqueur infused with peach and other fruit flavors, created in 1874 in New Orleans. It's bottled at 35% alcohol, commonly in a 1140 mL bottle.
A salty, fermented condiment occasionally used in savory cocktail recipes.
A general term for any carbonated wine, from Champagne to Prosecco to Cava, used to top off or lighten cocktails.
Rum infused with spices like cinnamon, vanilla, and clove for a warm, dessert-like flavor.
A dark, dry, creamy-headed style of beer, used in drinks like a Black Velvet.
Fresh or frozen strawberries, muddled or blended for sweet berry flavor.
A sweet schnapps liqueur flavored with strawberry.
A sweet syrup flavored with strawberries, used to add fruit flavor and color.
Granulated sweetener, used to balance acidity or dissolved into syrups.
A compressed cube of granulated sugar, classically muddled with bitters at the bottom of a glass to build an Old Fashioned.
A discontinued citrus-flavored soda from the late 1990s.
A French bittersweet aperitif liqueur made from gentian root, with an herbal, faintly medicinal flavor - key to the modern classic Kingston Negroni.
A pre-made blend of sweetened citrus juice, used as a shortcut for the lemon/lime-and-sugar balance in sours.
A fortified, herb-infused wine with a rich, slightly sweet, reddish-brown character - used in Manhattans and Negronis.
T
A style of port aged in wood casks, giving it a lighter amber color and a nuttier, more caramelized flavor than young ruby port.
Brewed tea, used as a mixer or base for cocktails and punches.
American whiskey made in Tennessee and filtered through sugar maple charcoal before aging, giving it extra smoothness.
A spirit distilled from the blue agave plant in Mexico, ranging from crisp and peppery (blanco) to smoother, oak-aged styles (reposado/añejo).
A subtle, earthy herb used fresh as a garnish or infused into syrup.
Savory, thick juice from tomatoes, the base of a Bloody Mary.
A carbonated mixer with a bittersweet quinine flavor, the classic partner to gin.
An orange-flavored liqueur used in countless cocktails, from the Margarita to the Cosmopolitan. Cointreau, the top-shelf standard-bearer for the style, is distilled in France from sweet and bitter orange peels and bottled at 40% alcohol in a 750 mL bottle.
V
A sweet, aromatic flavoring derived from vanilla beans.
A concentrated liquid vanilla flavoring, used in small amounts.
Used in blended, dessert-style cocktails for a thick, creamy, sweet base.
A sweet syrup infused with vanilla, adding warm, dessert-like flavor.
Vodka infused with vanilla flavor, adding a smooth, dessert-like sweetness to cocktails.
A fortified, herb-and-spice-infused wine, available in dry (white) and sweet (red) styles.
A neutral spirit distilled from grains or potatoes, valued for its clean, mild flavor that blends easily into almost any cocktail.
W
Still water, occasionally used to top off or dilute a drink.
Fresh watermelon, muddled or juiced for its light, sweet flavor in summery cocktails.
Cream whipped to a light, airy texture, often used as a topping.
A spirit distilled from fermented grain mash and aged in wood barrels, with flavor ranging from smooth and sweet to smoky, depending on style.
A lighter, milder balsamic vinegar made without caramel coloring, occasionally used in savory or shrub-style cocktails for tangy acidity.
A clear, mint-flavored liqueur - the same flavor as the green version, without the added color.
Still wine made from light-skinned or de-skinned grapes, occasionally used in cocktails and wine spritzers.
Fermented grape juice, used in some cocktails and punches for body and acidity.
A tangy, savory, fermented condiment, essential to a proper Bloody Mary.
A bitter herb historically used in absinthe and vermouth production.
X
A food-grade thickening agent used in tiny amounts to give cocktails and syrups a smoother, more stable texture.
Y
A milder, sweeter, lower-proof version of Chartreuse, colored yellow with a honeyed herbal flavor.
A Canadian whisky-based liqueur with honey and citrus notes. It's bottled at 40% alcohol, typically in a 750 mL bottle.
Z
A discontinued clear malt beverage from the 1990s, occasionally called for in retro cocktail recipes.