Ingredients
Every cocktail is a conversation between a handful of ingredients. Learn what each one brings, what can replace it, and which drinks lean on it.
88 entries
Spirits
Absinthe
High-proof green spirit distilled with wormwood, anise, and fennel — legendary and potent.
Aged Jamaican Rum
Funky, pot-still Jamaican rum aged in oak — the hogo-forward backbone of tiki.
Aged Rum
Rum matured in oak — amber-to-mahogany with notes of caramel and spice.
Blackstrap Rum
Intensely dark, molasses-forward rum — thick, rich, slightly bitter.
Blanco Tequila
Unaged tequila — pure, grassy agave character.
Blended Scotch Whisky
A blend of malt and grain Scotch whiskies — smooth, balanced, unpeated.
Bourbon
Corn-based American whiskey aged in charred new oak barrels.
Brandy
Distilled wine, aged in oak — the umbrella term for all grape-based aged spirits.
Citrus Vodka
Vodka infused with lemon or orange peel — bright, zesty, cocktail-ready.
Cognac
French brandy from the Cognac region — aged in oak, elegant and fruit-forward.
Dark Rum
Molasses-forward rum, often heavily caramelized and assertive.
Gin
Neutral spirit redistilled with juniper and a botanical bill — the backbone of the Martini.
Irish Whiskey
Triple-distilled, typically unpeated Irish whiskey with a smooth, light character.
Islay Scotch (Peaty)
Single malt Scotch from Islay — intensely smoky, peaty, and maritime.
London Dry Gin
The canonical juniper-forward style of gin — dry, crisp, and botanically assertive.
Mezcal
Smoky Mexican agave spirit, typically made from espadín agave roasted underground.
Navy-Strength Rum
Overproof rum historically supplied to the British Royal Navy — punchy and rich.
Pisco
Unaged South American grape brandy from Peru or Chile.
Rhum Agricole (Martinique)
French West Indian rum distilled from fresh sugarcane juice — grassy, vegetal, bright.
Rye Whiskey
American whiskey mashed from at least 51% rye grain — spicier and drier than bourbon.
Vodka
Neutral grain or potato spirit distilled to near-flavorlessness.
White Rum
Light, unaged (or briefly aged) rum — clean and versatile.
Liqueurs
Amaro Nonino
Friulian amaro with grappa, honey, caramel, and herbs — amber and approachable.
Aperol
Lighter Italian aperitivo — bittersweet orange with a milder bite than Campari.
Bénédictine
French herbal liqueur with 27 botanicals — honeyed and complex.
Campari
Italian red bitter aperitivo — the Negroni's indispensable third.
Coffee Liqueur (Kahlúa)
Rum-based Mexican coffee liqueur — sweet, dark, and familiar.
Cointreau
Premium French triple sec — clear orange liqueur with balanced sweetness.
Crème de Cassis
French blackcurrant liqueur — intensely purple, sweet, tart.
Crème de Violette
Floral violet-petal liqueur — intensely fragrant, deep purple-blue.
Crème Yvette
American berry and violet liqueur — a softer alternative to crème de violette.
Dark Crème de Cacao
Chocolate liqueur — dark, rich, dessert-sweet.
Green Chartreuse
Intensely herbal French liqueur made by Carthusian monks since 1840.
Herbsaint
New Orleans anise liqueur developed as a legal absinthe substitute.
Maraschino Liqueur
Clear liqueur from Marasca cherries — funky, nutty, distinctive.
Orange Curaçao
Rum-based, often aged orange liqueur from the Caribbean tradition.
Tia Maria
Jamaican coffee liqueur — a drier, more rum-forward alternative to Kahlúa.
Triple Sec
Clear orange liqueur — generic name for the category Cointreau refined.
Yellow Chartreuse
Softer, sweeter, lower-proof counterpart to Green Chartreuse.
Fortified & Sparkling Wines
Brut Champagne
Dry sparkling wine from Champagne, France — the Mimosa and Kir Royale's bubbles.
Dry Red Wine
A dry red wine — Rioja, Tempranillo, or Grenache — for Sangria.
Dry Vermouth
French-style aromatized fortified wine — pale, dry, herbal.
Lillet Blanc
French aperitif wine — honeyed, lightly bitter, floral.
Prosecco
Italian sparkling wine from the Veneto — the Aperol Spritz's bubbles.
Sweet Vermouth
Italian-style aromatized fortified wine — sweet, spicy, red-amber.
Bitters
Juices
Brewed Iced Tea
Cold-brewed or brewed-and-chilled black tea — the backbone of an Arnold Palmer.
Cranberry Juice
Tart red juice — the Cosmopolitan's color.
Fresh Lemon Juice
Freshly squeezed lemon — the acid of a Whiskey Sour, a Tom Collins, a French 75.
Fresh Lemonade
Fresh lemon juice, water, and sugar — the non-alcoholic classic.
Fresh Lime Juice
Freshly squeezed lime — the acid half of a hundred cocktails.
Fresh Orange Juice
Freshly squeezed orange — the sun-colored half of a Mimosa or Tequila Sunrise.
Grapefruit Juice
Fresh-pressed grapefruit — bitter, bright, citrus-cocktail-forward.
Pineapple Juice
Tropical fruit juice — the backbone of Piña Colada, Painkiller, and Jungle Bird.
Tomato Juice
Thick red juice — the Bloody Mary's body.
Syrups & Sweeteners
Agave Nectar
Honey-like syrup from agave — the tequila sweetener.
Coconut Cream (Coco López / Cream of Coconut)
Sweetened coconut cream — the Piña Colada's and Painkiller's body.
Grenadine
Pomegranate syrup — red, sweet, tart, and abused by decades of bad grocery-store versions.
Honey Syrup
Honey thinned with warm water — richer than simple syrup, floral.
Honey-Ginger Syrup
Honey syrup infused with fresh ginger — warm, spicy, versatile.
Orgeat Syrup
Almond syrup with orange-flower water — tiki's signature sweetener.
Passion Fruit Syrup
Tropical, tart, fragrant fruit syrup — the Hurricane's backbone.
Simple Syrup
Equal-parts sugar and water — the workhorse cocktail sweetener.
Mixers
Club Soda
Carbonated water with a touch of mineral salts — a clean, lively top-off.
Cola
Sweet caramel-colored soda — the Cuba Libre and Roy Rogers mixer.
Ginger Ale
Mild, sweet, ginger-flavored soda — gentler than ginger beer.
Ginger Beer
Spicy fermented (or brewed) non-alcoholic soda with a firm ginger bite.
Grapefruit Soda (Jarritos / Squirt)
Sweet-tart grapefruit soda — the Paloma's shortcut backbone.
Tonic Water
Carbonated quinine water — the bitter backbone of the Gin & Tonic.
Topo Chico
Aggressively carbonated Mexican mineral water — the soul of Ranch Water.
Dairy & Eggs
Garnishes
Candied Ginger
Crystalized sugared ginger — the Penicillin's garnish.
Fresh Mint
Fragrant herb — the Mint Julep and Mojito's aromatic signature.
Frozen Pineapple Chunks
Frozen fresh pineapple — blended into a Piña Colada for texture.
Lemon Slices
Thin-cut wheels of fresh lemon — garnish and infusion for punches.
Lime Wedge
A fresh-cut wedge of lime — the universal highball garnish.
Orange Slices
Thin-cut wheels of fresh orange — garnish and fruit for punches.
Other
Brown Sugar
Molasses-rich unrefined sugar — the traditional Irish Coffee sweetener.
Celery Salt
Ground celery seed and salt — the Bloody Mary's rim.
Fresh Espresso
Freshly pulled espresso shot — the Espresso Martini's kick.
Hot Brewed Coffee
Fresh brewed coffee — the base of an Irish Coffee.
Prepared Horseradish
Grated horseradish root in vinegar — the Bloody Mary's nasal kick.
Salt
Crystalline seasoning — the Margarita's rim and the Paloma's secret.
Tabasco Sauce
Vinegar-bright hot sauce from Louisiana — the Bloody Mary's heat.
Worcestershire Sauce
Umami-rich fermented sauce — the Bloody Mary's savoriness.