(Several of these ingredients are covered in more detail throughout the book.)
Angelica wine – A sweet dessert wine, typically made from the “mission” grape brought to the new world with Spanish missionaries.
Angostura Bitters – A concentrated, botanically infused alcoholic mixture of water, ethanol, gentian, herbs and spices. Named for the town of Angostura (now Ciudad Bolívar) in Venezuela where the bitters were developed. Used in small amounts as flavoring.
Anisette – A liqueur flavored by the sweet and fragrant herb anise.
Benedictine – A 86 proof liqueur crafted from 27 or 28 different botanicals. The exact recipe and process are a secret, but includes distillation through copper stills and aging in oak barrels. The liqueur’s primary ingredients are angelica, hyssop and lemon balm. Other plants and spices may include vanilla, myrrh, nutmeg, mace, cloves, cinnamon, cardamom and saffron. The name is rumored to come from the liqueur’s development by a Benedictine monk.
Burgundy – Generic for unblended wines from Burgundy, France but has become synonymous with unblended wines produced in other places. Can refer to either white or red, but if not specified, it would mean red. May substitute with any wine of the specified color.
Chartreuse – Brand name for a 110 proof herbal based bitters, green as its name implies. Also available as a 142 proof elixir.
Cordial – An alcoholic beverage with at least 2.5% sugar content. In some areas of the world the term is interchangeable with the term “liqueur.” Most cordials begin as a neutral grain alcohol and are infused with flavors from herbs, fruit, nuts and/or spices. Cordials are often an ingredient in mixed drinks but may also be enjoyed alone over ice. Cordials have a low alcohol content between 15-30% and are not aged.
Curacoa (Curacao) – Orange flavored liqueur, can be of a variety of food colors without affecting flavor.
Grenadine (Cusenier Grenadine) – Non-alcoholic, pomegranate syrup. Best to avoid those made from artificial flavorings. May substitute with red currant or raspberry syrup.
Gum syrup - A rich simple syrup (2 sugar to 1 water) combined with gum, Arabic resin, harvested from the Acacia tree. Acts as an emulsifier so that all the components of the beverage are uniformly blended. Gum syrup is a favored tool of the best bartenders to elevate the texture and weight of cocktails. Available in specialty stores and online.
Jamaica Ginger – Liquid extract of the ginger root.
Maraschino – A clear, cherry flavored liqueur.
Orange bitters – A concentrated liquid spirit with extractions of orange peel, spices and herbs. May substitute with some orange peel macerated in Angostura.
Orgeat Syrup – A syrup made of almonds, orange flower water and sometimes barley water. Non-alcoholic flavoring used in cocktails. Can be clear or milky golden in color. May substitute with any almond syrup.
Port – also known as Porto. Generic for a spiced, sweet and rich aged Portuguese wine.
Sherry Wine – Also known as dry sherry, generic for a Spanish fortified wine. May substitute with Dry Sack or other cocktail Sherry.
Tokay – A sweet white wine.
Tuaca – The brand name for an Italian, vanilla flavored liqueur. Substitutes include Cuarente y Tres, creme de vanilla or sweetened vanilla-flavored vodka.
Vanilla Cordial – An extract of vanilla made from vanilla beans, vodka, sugar and water. May substitute with Tuaca or sweet vanilla flavored vodka.
