A distilled fermented apple cider that is aged in oak barrels. Most of the brandy is bottled at 80 proof, but bonded apple brandy, which is preferable in cocktails because of its concentrated green-apple flavor, is 100 proof.
Belle de Brillet
A concentrated tincture of bitter and aromatic herbs, roots and spices that adds complexity to drinks. Varieties include orange, grapefruit, rhubarb and aromatic bitters, the best known of which is Angostura, created in Angostura, Venezuela, in 1824. Germany’s Bitter Truth makes bitters in traditional flavors as well as unusual ones like celery and chocolate. Fee Brothers bitters, which come in 12 flavors, have been made in Rochester, New York, for more than 60 years. Peychaud’s bitters have bright anise and cranberry flavors; the recipe dates to 19th-century New Orleans.
A whiskey that’s been produced by a single distillery, distilled during a single season, aged a minimum of four years, bottled at 100 proof and stored in a "bonded" warehouse under U.S. government supervision.
Carpano Antica Formula
Cocchi Aperitivo Americano
Crème de cassis
Crème de violette
Fee Brothers bitters
A sweet red syrup made from pomegranate juice and sugar (see the Homemade Grenadine recipe).
A fortified wine from the island of Madeira, usually named for one of four grape varieties: sercial (the driest), verdelho, bual or malmsey, which are progressively sweeter. Maraschino liqueur Photo © Tina Rupp.
Noilly Prat rouge
A French producer of a liqueur made from the essential oils of star anise and fennel combined with herbs, spices, sugar and a neutral spirit. Pernod recently rereleased their absinthe, which, like all absinthes, had been banned in the United States since 1912. Peychaud’s bitters Photo © Tina Rupp.
Pimm’s No. 1
Pineau des Charentes
Pommeau de Normandie
A fortified wine from the Douro region of Portugal. Styles include fruity, young ruby port; richer, nuttier tawny; thick-textured, oak-aged late bottled vintage (LBV); and decadent vintage port, made from the best grapes in the best vintages. Dry white port is often served chilled, as an aperitif.
Punt e Mes
An aromatic rum made in the French West Indies from sugarcane juice. When aged from one to six months, it is bottled as white rhum agricole, or rhum blanc; aged for a minimum of three years, it can be sold as aged rhum agricole, or rhum vieux.
A primarily rye-based distilled spirit, often blended with corn mash and barley. American straight rye whiskey is produced from a mash of at least 51 percent rye, aged in new charred oak barrels for at least two years and diluted with nothing but water.
A fortified wine from Spain’s Jerez region. Varieties include dry styles like fino and manzanilla; nuttier, richer amontillado and oloroso; and viscous sweet Pedro Ximénez (PX) and cream sherry. East India sherry falls between an oloroso and a PX in style.
St. Elizabeth Allspice Dram
St-Germain elderflower liqueur
An aromatic fortified wine. The dry variety is used in martinis. sweet vermouth, which is usually red, is often used for Manhattans. Bianco, or blanc, vermouth is an aromatic, sweet white vermouth traditionally served on the rocks.
An intense Hungarian herbal liqueur produced since 1790 from a secret blend of more than 40 herbs and spices.