Country: Mexico 

ABV:  90 proof/45% 

Brand: Grupa Gastronomico Gracias A Dios, S. De R.L. 

Spirits Type: Mezcal 

Taste: Clean, Earth, Cooked Agave, Long Smoky Finish 

Price Category: $$ 

Double distilled, made from Maguey Espadin and Joven agaves fired in wood ovens, fermented and distilled twice.  Results are a smoky, earthy mezcal without a bite and a finish of burnt almonds.  An affordable bottle that makes a great mixing mezcal. 

Country: France 

ABV:  54 proof/27% 

Brand: Drillaud  

Spirits Type: Liqueurs/Cordials/Schnapps 

Taste:  Chocolate, slight oaky vanilla 

Price Category: $ 

Strong cocoa flavor with a touch of savoriness that deepens and adds complexity to a cocktail.  Drillaud makes its crème de cacao by percolating the cocoa beans in a neutral spirit.  After percolating, a simple syrup is added along with vanilla.  It is filtered and additional spices may be added.

Country: Mexico 

ABV:  60 proof/30% 

Brand: Casa Lumbre Spirits 

Spirits Type: Liqueurs/Cordials/Schnapps 

Taste: Sweet, Nut, Cornbread, Honey 

Price Category: $ 

Made with Cacahuazintle maize grown in a volcanic valley.  It tastes and smells like sweet cornbread and has a silky texture without too much sweetness.  A unique, buttery liqueur with a slight savoriness makes it a delicious addition to a cocktail.

Country: Mexico 

ABV:  40 proof/20% 

Brand: Pernod Ricard 

Spirits Type: Liqueurs/Cordials/Schnapps 

Taste: Coffee, Deep Chocolate, Vanilla 

Price Category: $ 

Awards: Silver Medal 2009 International Wine & Spirits Competition 

Kahlua uses 100% arabica coffee beans that are roasted and made into a coffee concentrate.  The concentrate is blended with rum, vanilla and sugar and then aged for about 4 weeks then filtered and bottled.  The resulting flavor is a sweet, roasty coffee flavor often enjoyed affogato style.

A deliciously dark chocolate and spice emulsion set in a rich butter and delicate honey.  Aztec butter adds a lot of concentrated flavor, and a silky texture to a cocktail allowing it to hold up to Aztec cocktails with crushed ice. 

To make Aztec Butter: 

3 oz Hot Honey 

3 oz Rich Cocoa Simple Syrup 

5 oz Butter 

Bar Spoon Cinnamon Powder 

In a small sauce pan, heat the syrups over low with a barspoon of cinnamon powder.  When the syrups are just a bit warm, remove from heat and start adding butter bit by bit and with a frother or hand-blender, emulsify until the butter is used up and a creamy consistency remains.  Store in a squeeze bottle in the refrigerator, allow to come to room temperature for ease of use.  

Rich Cocoa Simple 

4 oz Purified Water 

4 oz Granulated Sugar 

1 oz Cocoa Powder 

Pinch Salt 

Combine Water, Sugar and Salt in a small saucepan and set over medium-low heat.  Once the sugar is dissolved, and small bubbles begin to form remove from heat and stir in Cocoa Powder.  Allow to cool and store in an clean, airtight jar or syrup bottle.