TUBE 60 – PURE HAPPINESS

Taking the world one sip at a time –  Tubi 60?

This mysterious bottle filled with a cloudy, amber-colored liquid, complete with a plain label that pictured a dove flying off with some sort of fruit. The combination of the simple home made bottle and unfiltered-looking spirit reminds us of homemade lemonade or your neigbour’s homemade liquor  you’d receive as an after-dinner gift.

Tubi 60 is an export of Israel.  Developed in Israel in a joint effort between master distillers, botanists and Israeli scientists.  Huge  in Tel Aviv bars, nightclubs, and is often employed as a starting-the-night-out-right shot. Its recipe has also been subject to frenzied speculation, and unsubstantiated rumors suggest some type of hallucinogenic or euphoria-causing herb.

It’s a neutral grain spirit distilled from corn and blended with a maceration of lemons, herbs, spices, tree and flower extract. The impressive lineup of roots, herbs and spices, which includes ginger, turmeric, mint, anise, saffron, cumin and ginseng.

NO ADDED SUGAR

Tube 60 is best served chilled but can be mixed with soda or tonic water as they do in Tel Aviv.  Give it a good shake and pour yourself a shot.  It had a lemony semi-sweetness taste close to fresh squeezed lemonade &  limoncello. The buzzing undercurrent  spices: ginger and turmeric in particular makes it very pleasant and healthy. It’s 80 proof  and can be used for all kinds of cocktails.

This Tel Aviv Spritz  is a  fantastic dilution is not syrupy quality,  it as a fresh, alcoholic lemonade with a multi-layered herbal kick. The ginger &  the herbal effect of the other spices, particularly the turmeric, makes one think you are drinking   some delicious, natural juice that just happened to be 40% ABV.

Tubi 60 is not like most things ton the bar. It’s a wonderful thing to get your hands on if you’re looking for an entirely different sort of drinking experience.

Look what just arrived at our store. shipping Nationwide.

        T U B   60 – ORDER YOURS TODAY

WHAT? THERE IS A LOGO IN MY DRINK?

Branding and bars have long gone hand in hand. But the days when cocktail napkins, swizzle sticks, cardboard coasters and matchbooks were the last word in tactile advertising are over. In today’s distracted culture, cocktail bars need something a little flashier to chisel their names into the drinker’s consciousness. Bars are now  using stamped ice cubs  to remind drinkers where they are but I am sure after the 2nd drink you will not remember. 

 

 

 

 

How To Order Whiskey Like A Pro

There’s something intriguing about whiskey that makes us revere it with awe — its name, after all, comes from the Gaelic uisce beatha, which means “water of life.” If it’s in fact the “water of life,” then let’s drink up! But before you lift that glass, you need to either A) buy the right kind of whiskey for your home or B) know what to order at the bar! There are several different whiskeys around the world and all are slightly different — made of different ingredients, and even given different names, like Scotch or Bourbon. So sidle up and find out what you should be looking for …

The Many Types

SCOTCH WHISKYS can only be produced in Scotland and are generally made from malted barley, distilled at least twice and aged for at least three years in oak barrels. Scotch typically has a smoky taste because peat (basically dirt) is used in the malting process.

There are two main types: single malt Scotch (made from malted barley) and single grain Scotch (made at a single distillery of malted barley and other grains, malted or unmalted).

Furthermore there are three blends: blended malt Scotch (a blend of single malt Scotch whiskies from different distilleries), blended grain Scotch (a blend of single grain Scotch whiskies from different distilleries) and blended Scotch (a blend of single malt Scotch and single grain Scotch).

IRISH WHISKEYS can only be produced in the Republic of Ireland and Northern Ireland and are aged for at least three years. Unlike Scotch whiskies, Irish whiskeys have a cleaner taste since peat is not used in the malting process. Most Irish whiskeys are distilled three times from a mixture of malted and unmalted barley and other grains. This produces a whiskey that is much lighter and more neutral than most others.

AMERICAN WHISKEYS are generally aged in new charred oak barrels. Some of the most popular American whiskeys include Rye whiskey, Bourbon and Tennessee whiskey.

• Rye whiskey, is, as the name suggests, made from rye (at least 51%). It has a spicy, fruity taste. Originally cocktails like the Manhattan, Old-Fashioned, and Whiskey Sour were created with rye.

• Bourbon is mostly made from corn (at least 51% by regulation) and has a sweet taste. Brands include Maker’s Mark and Wild Turkey.

• Tennessee whiskey is straight Bourbon whiskey that is made in Tennessee. What differentiates it from regular Bourbon is that it’s filtered through maple charcoal before going into barrels for aging, which removes unpleasant aromas and flavors, giving the whiskey a cleaner taste. There are four brands: Jack Daniel’s, George Dickel, Collier and McKeel, and Benjamin Prichard’s (does not use the filtering process).

How To Serve And Taste Whiskey

Whiskey is really best served “neat“ in a snifter at room temperature with no ice. This type of glass with its particular tulip-like shape helps the drinker enjoy the aroma and flavor. The heat of your hands also helps bring out more flavors in the whiskey.

When you get your whiskey, smell it, but be careful not to inhale abruptly as the alcohol will deaden your senses — it’s best to leave your mouth open as you smell the whiskey. Watch the video below for exact tips on drinking whiskey.

If you order a whiskey “on the rocks,” which means with ice, it will be served to you in an old-fashioned glass. It’s also quite common to order whiskey with water, which some drinkers say helps bring out the flavor of the whiskey. It’s a good idea to taste the whiskey first before adding water to see if it’s even needed. Try to use spring water instead of tap water, which contains chlorine that may react with the whiskey.

Whiskey Terminology

Grain whiskey refers to whiskey made from grains other than malted barley that’s distilled in a continuous column still, which produces a light-tasting whiskey. Grain whiskey is usually mixed with malt whiskey to create a blended whiskey.

Blended whiskey contains both malt whiskey and grain whiskey. It’s the most common kind of whiskey available. Brands include Dewar’s, Johnnie Walker, Seagram’s Seven Crown, and Chivas Regal.

Single malt whiskey is made from a single malted grain, traditionally barley, that is made in one distillery. The term is most often applied to Scotch whisky.

Single barrel whiskey means the entire bottle came from one barrel of whiskey instead of a blend from many barrels. This term is most often applied to Bourbons.

Straight whiskey is a term used for an American whiskey that is aged for 2 years or more in new charred white oak barrels.

 

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Virginia Black Whiskey

Rap star Drake has officially launched his Virginia Black whiskey brand, made in collaboration with Brent Hocking, the creator of DeLéon Tequila.

 

With a shared passion for style, music, and the pursuit of taste; Brent Hocking, & Award-winning songwriter, rapper, and actor, Drake, have collaborated to bring you Virginia Black American Whiskey. Made from a personally selected collection of two, three, and four-year old bourbons, finished with a decadent profile. Aged for two years.

After attending the exclusive Trade tasting of Virginia Black pre release- I am happy to report it  is a rich, smooth bourbon available at a decidedly reasonable price (because its founders believe that “everyone should have access to glamour, swagger and soul”).

I wish they were both here but the bottle is!  Order your bottle online here to have it shipped.

 

Father’s Day Gifts for Dads

Spirited Father’s Day Gifts for Dad

If you think Pop cherished the paperweight you got him for Father’s Day last year, just wait till his eyes light up when you set a bottle of Herredura Anjeo and a shot glasses on the table and silently pour out two fingers. Nearly every dad who drinks would prefer a tasty snifter to a new necktie on the third Sunday of June, making it one of the easiest holidays of the year to shop for. Thus far no two fathers are the same when it comes to spirit preferences. Your elbow-patched head may be happiest with a sophisticated Scotch he can show off to his sports buddies. Adventure-seeking fathers straight from their latest 5K might dig some innovative Rum from a small-batch. And DIY dads who dream of building man caves and grilling the perfect New York Steak   might enjoy mixing it up with a versatile Gin and a book of classic cocktail recipes to try out. After all the point is, Father’s Day is all about making your Papa feel extraordinary, so we’ve taste and recommend  our way through a selection of new and noteworthy spirits in a variety of categories and distilled them into a manageable collection of delicious bottles.  One of them is sure to be right for your old man. If you’re not lucky, to deliver it yourself-our website is ready for to do that for you: http://www.melandrose.com Whiskey We might think of whiskey as a liquor steeped in history, but this corner of the booze world has plenty of new ideas to offer when it comes to gift worthy bottles. If you have deep pockets, you may want to explore the best of Islay, but if Dad finds those peaty, smoky single malts a little too  for his taste, consider Haig Club an easy-to-embrace single grain whiskey made at Cameronbridge distillery in Fife using a mash bill of 90% wheat and 10% barley. It’s a lighter spirit, each sip a playful mix of apples, pears, and tropical fruit, with a dusting of cinnamon and white pepper flavors, and a kiss of caramel. A celebrity endorsement by David Beckham makes no difference to Dad, of course, but the handsome, blue glass bottle might remind him of the Aqua Velva you didn’t give him this year, and that’s a good thing.

Tequila

Herredura has continuously produced tequila since 1870, and the roughly 25 million agaves it maintains are propagated from the original plants of that era. More than any other huge-scale producer, Herradura has found a way, though, to maintain quality while scaling up. (Way, way up – its fermentation tanks hold more than a million gallons.) Rather than rely on commercial yeasts to hasten fermentation, the company uses only naturally occurring airborne yeasts and lets the juice ferment for up to a week. The hacienda has a knack for aging: Herradura introduced the reposado category in 1974, and it remains one of the best examples of the style, with classic vanilla and butterscotch elements that come from a long (for reposado) 11 months in American oak. Its blanco spends 45 days in oak, giving it a bit of color and smoothness, though without overpowering the base agave flavor.

Gin

In a world filled with a myriad of mediocre, mundane and wholly unremarkable things, Hendrick’s exists as a shining beacon of unusualness. As many have been known to say, no other gin tastes like HENDRICK’S because no other gin is made like HENDRICK’S. Our unusual distillation process combined with our oddly delicious set of infusions of rose petal and cucumber yield a one-of-a-kind gin that is passionately loved by a tiny, yet growing, handful of individuals all over the world. Hand made in tiny batches, our tender approach is what makes Hendrick’s so divine. As many a gin drinker has been known to say, no other gin taste likes Hendrick’s because no other gin is made like Hendrick’s. HENDRICK’S is clean and dry, yet the marvelous complexity of the botanicals comes through in the taste. Take note of the citrus and juniper with a subtle, lingering finish of cool and refreshing cucumber and rose.

Patron 7 Anos: A Hidden Gem, Rediscovered

It is not often that a distiller can happily say that they forget about several barrels of their product. But exactly that happened to 30 barrels of Patron Tequila, and they couldn’t be happier. After going through their usual tequila production process, starting with only the best blue agave hearts which are baked in stone ovens and then distilled in in small copper stills, 30 barrels worth of tequila was put in French Oak barrels, an unusual choice, to be aged for a typical period of one year. But, as Patron shifted around the barrels, taking old ones out and bringing new ones in, these 30 barrels remained untouched for not two or three, but a staggering seven years. Then, only just this spring, the master tequilero cracked open a barrel and discovered something extraordinary. Extraordinary enough, it turns out, to warrant Patron’s first ever limited-release bottling.

Patron 7 Anos Extra Anejo tequila. Beautiful to behold, it is an intense amber color with gold notes, stunningly displayed in a replica bottle based on the very first hand-blown Patron bottle and stopper. In the glass, it has an intense woodsy aroma, with notes of vanilla, light butter, and caramel. It tastes smooth, sweet, with dried fruits, citrus, light caramel and vanilla, offset by smoky wood character. This is a truly remarkable bottle in extremely limited quantities, so get it while you still can. After all, Patron 7 Anos was a happy accident, one that will never be replicated again.

Why Rye Whiskey has become our best seller?

Bourbon and Scotch may be best-sellers, but why do so many whiskey connoisseurs  increasingly asking for rye whiskey?

 

ANGELS ENVY RYE WHISKEY – BRECKENRIDGE BOURBON  –BREAKOUT RYE WHISKEY- WILD TURKEY RYE

Up until last year, this iconic American spirit was fading into obscurity. We usually stocked just a few old, dusty bottles. Popular ones such a Jack Daniels were being poured with coke, but there has been a extraordinary resurgence of the rye whiskey category, and drinkers now prize its big, spicy, and impetuous flavors. Our suppliers are now struggling to keep up with demand.

Rye has a lot in common with that other American whiskey, bourbon, and the two spirits are usually produced in the same Kentucky distilleries using similar methods. Both are typically made from corn and rye, but the ratio of ingredients is very different. Rye whiskey is made from at least 51%—you guessed it—rye, while bourbon is made from at least 51% corn. The higher percentage of corn makes bourbon sweeter and smoother. (You can easily taste the difference if you make one Manhattan with bourbon and another with rye.) Both spirits are also aged in new, charred, American-oak barrels.

To make things a bit more complicated, Canadian whisky is sometimes also called rye. The distillers to our north use the same grains, but the finished product is usually a smooth blend instead of a straight whiskey.

 Here’s a shot of spelling with your glass of rye. Whisky from Scotland, Canada and Japan is spelled without an “e.” Whiskey from Ireland and the United States is usually spelled with an “e.”

HOW TO DRINK RYE WHISKEY:

You can’t make a proper Old Fashioned, Sazerac or Manhattan without rye. The spirit also can be paired with club soda or ginger ale, or drunk straight, neat or on the rocks

 

 

 

 

 

 

10 ways to use your old Spirits than drinking it!

Vodka: More Than a Drink

If you've stumbled upon a bottle of spirits that's not fit for a mixed drink, reuse it as a handy household solution

While it’s pricier than rubbing alcohol, this bar staple has the same antiseptic properties, making it a clever replacement in a pinch. Read on for spirited ways to put it to use.

Erase Window Streaks: As an alternative to using chemical cleansers, spray glass panes with diluted vodka, then wipe them down with a lint-free cloth.

Shine Chrome: Put an end to soap scum and hard-water spots by soaking a soft cloth in vodka and wiping it over shiny fixtures.

Deodorize Laundry: Spritz undiluted vodka on clothes to help remove musty smells, then hang-dry them in a well-ventilated area.

Remove Rust from Screws: Leave a weathered screw in vodka for just a few hours, then wipe to get rid of rust.

Save your Boquet: Save your bouquet by mixing a few drops of vodka with a teaspoon of sugar to inhibit the production of ethylene, which makes flowers wilt.

Remove Stubborn Stains: Dip a clean cloth in vodka and rub it on fabric to help take out stubborn stains caused by ink, grass, and some foods.

Kill Weeds:
Mix 1 ounce of vodka, a few drops of liquid dish soap, and 2 cups of water in a spray bottle. Apply on a sunny day to broadleaf weeds that grow in direct sunlight; the vodka will help remove the leaves’ waxy coating, causing them to dry out.

Clean Mold & Mildow: Rid tile and caulk of dark spots by spraying them with vodka. Let sit for up to 30 minutes, scrub with a grout brush or old toothbrush, and rinse thoroughly.

Sooth Aching Muscles: Treat sore muscles with a pack made by pouring equal parts of vodka and water into a resealable bag and freezing it to create a super-cold slushy mix. Whether you treat yourself to a cocktail afterward is up to you!

Stop Oders: Boots smelling ripe? Spritz the insides with diluted vodka; let dry. No more odor.

Tequila vs. Mezcal !

These are some of the questions that may have crossed your mind as you order a tequila or Mezcal shot.
What’s the difference between Mezcal and Tequila? Are they both made from agave? Do you use them differently, and do they taste different from one another?

Prepare to have your mind blown because we are about to broaden your horizons by introducing you to the lesser-known and incredibly delicious Mexican spirit, Mezcal.

All tequilas are mezcal. But all Mezcals are not Tequila. Tequila is traditionally from the town of Tequila and is made with 100% blue agave. There are now five Mexican states where Tequila can be produced, I am sure this really fills the people of Tequila with all kinds of joy that so many other people are benefiting from their ancestors hard work. The agave used in Tequila is always steamed, the best producers of Mezcal roast the agave. This gives it a much different flavor than the steamed Agave in Tequila. Please beware that Mezcal is a catch-all word for any liquor made from the agave, and can be quite ghastly, if you visited Mexico- I am sure you remmber the cheap Mezcal that has the worm in the bottles!
Both Tequila and Mezcal are distilled from agave plants, but tequila only uses blue agave. Mezcal involves underground roasting, something that gives it a distinctive, smoky flavor. Like craft spirits? Mezcal is traditionally made by small-scale producers and there are over 9,000 producers and more than 150 brands.

Now you’re probably wondering why you haven’t heard of it before, if it’s so delicious and wonderful… The unique smoky flavor (one of the characteristics that we love about it) isn’t for everybody. And the fact that it is so hyper local, with tons of small brands, and not one brand monopolizing the market, makes it tough to advertise and get the word out.

About 200 bottles of tequila are produced in Mexico for every bottle of Mezcal, but Mezcal is slowly gaining popularity. We’re not sure it’s ever going to beat out tequila, but we recommend it to people who like to try new things.

Mezcal’s audience is small, but we still hold a large selection of them here at our store because of this niche spirit. Some of the bars in LA are now serving Mezcal virgin, it’s better to order a shot so that you get an idea of the flavor. It can be a little tricky to concoct a mixed drink that works with the distinctive smoky taste.

Here is a link to some of our Mezcal selection:

http://www.melandrose.com/istar.asp?a=29&search=mezcal*

What do you think of Mezcal, and how do you drink it?

DO YOU KNOW YOUR SPIRITS?

absinthe

An anise-flavored spirit formerly banned in the United States. It’s flavored with such botanicals as wormwood, green anise and fennel seeds.

Agave nectar

A rich, sweet syrup made from the sap of the cactus-like agave plant.

Allspice dram

Also known as pimento dram; a rum-based liqueur infused with Jamaican allspice berries. St. Elizabeth and The Bitter Truthare good brands.

Amaro

A bittersweet Italian herbal liqueur often served as an after-dinner drink.

Angostura bitters

A brand of concentrated aromatic bitters created in Angostura, Venezuela, in 1824 from a secret combination of herbs and spices.

Aperol

A low-proof Italian aperitif flavored with bitter orange, rhubarb and gentian.

Apfelkorn

A low-proof apple schnapps made by blending a wheat-based spirit with sugar and fresh apples.

Apple brandy

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.

Applejack

An American apple brandy that’s blended with neutral spirits.

Apricot brandy

A sweet brandy-based amber liqueur flavored with apricots.

Aquavit

A clear, grain- or potato-based Scandinavian spirit flavored with caraway seeds and other botanicals, such as fennel, anise and citrus peel.

Averna

A bitter Italian liqueur flavored with herbs and citrus peel.

Barolo Chinato

An Italian digestif made from Nebbiolo-based wine (produced in Piedmont’s Barolo zone) and various herbs and spices, including cardamom, rhubarb and quinine (china).

Bärenjäger

An intensely honey-flavored proprietary German liqueur.

Batavia Arrack

A clear spirit from Java that is made from fermented sugarcane and red rice.

Becherovka

A bittersweet liqueur produced in the Czech Republic from the recipe that pharmacist Josef Becher used to formulate his apothecary bitters in 1807.

Belle de Brillet

A French liqueur made by infusing Cognac with macerated ripe Alsatian pears.

Bénédictine

A brandy-based herbal liqueur derived from a recipe developed by a French monk in 1510.

Bianco vermouth

An aromatic, sweet Italian white vermouth traditionally served on the rocks as an aperitif.

Bitters

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 isAngostura, 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.

Bonal Gentiane-Quina

A slightly bitter French aperitif wine infused with gentian root and cinchona bark, which contains quinine.

Bonded Whiskey

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.

Cachaça

A potent Brazilian spirit distilled from sugarcane juice.

Calvados

A cask-aged brandy made in the Normandy region of France from apples and sometimes pears.

Campari

A potent, bright red Italian aperitif made from fruit, herbs and spices.

Cane Syrup

A very sweet, thick syrup made by evaporating the water from sugarcane juice.

Carpano Antica Formula

A rich and complex crimson-colored sweet Italian vermouth.

Chartreuse

A spicy French herbal liqueur made from more than 100 botanicals; green Chartreuse is more potent than the honey-sweetened yellow one.

Cherry Heering

A Danish brandy-based cherry liqueur.

Cherry Kijafa

A sweet Danish cherry wine that’s fortified with brandy.

Cocchi Aperitivo Americano

A low-alcohol, wine-based aperitif infused with citrus, herbs such as gentian and quinine-rich cinchona bark.

Cognac

An oak-aged brandy made from grapes grown in France’s Charente region. VSOP (Very Superior Old Pale) Cognac must be aged a minimum of four years in French oak barrels.

Cointreau

A French triple sec that is made by macerating and distilling sun-dried sweet and bitter orange peels.

Crème de cassis

A sweet, black currant-flavored liqueur.

Crème de violette

A sweet, violet-flavored and -colored liqueur.

Créole Shrubb

A potent liqueur made by infusing a blend of Martinican rums with bitter orange peel and pulp and Caribbean spices.

Curaçao

A rum-based orange liqueur flavored with Creole spices and bitter orange peels.

Cynar

A pleasantly bitter Italian liqueur made from 13 herbs and plants, including artichokes.

Dimmi

A fruity and floral liqueur infused with licorice, vanilla, bitter orange and peach.

Drambuie

A whisky-based Scottish liqueur flavored with honey, herbs and spices.

Dubonnet

A wine-based, quinine-enhanced aperitif that comes in two varieties. The rouge is full-bodied. The drier blanc is a good substitute for dry vermouth.

Eau-de-vie

A clear, unaged fruit brandy. Classic varieties include framboise (raspberry), poire (pear), abricot(apricot), kirsch (cherry) and mirabelle (plum).

Fernet-Branca

A potent, bitter Italian digestif made from 27 herbs.

Fee Brothers bitters

A brand of bitters made in Rochester, New York, for more than 60 years. Classic flavors include orange and peach; grapefruit is a newer flavor.

Galliano

A yellow Italian liqueur made with up to 30 herbs, berries and flowers, including licorice, anise and vanilla.

Genever

Photo © Tina Rupp.

Genever

A clear, botanically rich, malted grain-based spirit from Holland.Oude refers to the maltier old-style; lighter, less malty versions are called jonge.

 

Grenadine

A sweet red syrup made from pomegranate juice and sugar (see theHomemade Grenadine recipe).

Gum Syrup

A simple syrup that’s been thickened with gum arabic, a natural gum made from the sap of acacia trees.

Herbsaint

An anise-flavored absinthe substitute produced in New Orleans.

Kirsch

Short for kirschwasser; an unaged brandy or eau-de-vie produced by pot-distilling crushed cherries and their pits.

Kümmel

A grain-based liqueur first distilled in Holland in the late 1500s. It’s flavored with cumin, caraway and fennel.

Licor 43

A citrus-and-vanilla-flavored Spanish liqueur made from a combination of 43 herbs and spices.

Lillet

A wine-based French aperitif flavored with orange peel and quinine. The lesser-known rouge variety is sweeter than the more widely available blanc.

Limoncello

An intensely flavored Italian liqueur made from lemon peels soaked in neutral spirits, then sweetened with sugar.

Madeira

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.

Maraschino liqueur

A clear Italian liqueur, the best of which is distilled from sour marasca cherries and their pits, aged in ash barrels, then sweetened with sugar.

Marsala

A Sicilian fortified wine; styles include secco (dry), which is often served as an aperitif, and semisecco (semisweet) and dolce(sweet), which are commonly served as dessert wines.

Mead

A fermented honey-based beverage that is often flavored with herbs, spices or flowers.

Metaxa

A greek brandy sweetened with Muscat wine; aged up to 30 years.

Mezcal

An agave-based spirit with a smoky flavor that comes from roasting the agave hearts in pits before fermentation. The best mezcal is made in Mexico’s Oaxaca region.

Navan

A Cognac infused with black Madagascar vanilla.

Nocino

An Italian or Swiss liqueur traditionally made from brandy or grappa, unripe walnuts, sugar and spices.

Noilly Prat rouge

A bittersweet red vermouth from the south of France made from a secret mixture of herbs and spices, including saffron, quinine and cloves.

Orange Bitters

A concentrated infusion of neutral alcohol, orange peel, herbs and spices such as cardamom

Orgeat

A sweet, nonalcoholic syrup made from almonds or almond extract, sugar and rose or orange flower water.

Overproof Rum

Also known as 151-proof rum, a high-octane spirit that’s often used for flaming drinks.

Parfait Amour

A purple French liqueur flavored with orange, violets and vanilla.

Pastis

A licorice-flavored French spirit that turns cloudy when mixed with water. It’s similar to absinthe but sweeter and lower in alcohol.

Pernod

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.

Peychaud’s bitters

A brand of bitters with bright anise and cranberry flavors; the recipe dates to 19th-century New Orleans.

Pimm’s No. 1

A gin-based English aperitif often served with ginger beer or lemonade.

Pineau des Charentes

A low-proof French spirit made by combining unfermented grape juice and young Cognac, then briefly aging in oak.

Pisco

A clear brandy distilled from grapes in the wine-producing regions of Peru and Chile

Poire Williams

A pear eau-de-vie, usually made in Switzerland or the Alsace region of France.

Pommeau de Normandie

A French aperitif spirit made by adding fresh-pressed apple juice to young Calvados, then aging it in oak.

Port

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

A spicy, orange-accented sweet Italian vermouth fortified with bitters.

Rhum agricole

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.

Root Liqueur

A sugarcane-distilled liqueur flavored with birch bark, smoked black tea, citrus peels, cloves and other spices. Art in the Age, in Philadelphia, is the main producer.

Rye whiskey

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.

Sherry

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 creamsherry. East India sherry falls between an oloroso and a PX in style.

Shochu

An unaged or lightly aged, clear East Asian spirit distilled most commonly from rice, barley, buckwheat and/or a variety of sweet potato.

Sloe gin

A bittersweet liqueur produced by infusing gin or a neutral spirit with sloe berries and sugar.

St. Elizabeth Allspice Dram

An Austrian rum-based liqueur infused with Jamaican allspice berries.

St-Germain elderflower liqueur

A French liqueur made by blending macerated elderflower blossoms with eau-de-vie. It has hints of pear, peach and grapefruit zest.

Strega

An Italian liqueur infused with about 70 herbs and spices, including saffron, which gives it a golden yellow color.

Triple sec

An orange-flavored liqueur that is similar to curaçao but not as sweet. Cointreau, created in France in 1875, is the most famous.

Tuaca

A brandy-based Italian liqueur flavored with vanilla and citrus.

Velvet Falernum

A low-alcohol, sugarcane-based liqueur from Barbados flavored with clove, almond and lime.

Vermouth

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.

Zwack

An intense Hungarian herbal liqueur produced since 1790 from a secret blend of more than 40 herbs and spices.