Country: Puerto Rico 

ABV:  80 proof/40% 

Brand: Bacardi Limited 

Spirits Type: Rum 

Taste: Vanilla, Apricot, Coconut 

Price Category: $ 

Designed for mixing, this rum has lightly floral and citrus notes.  Bacardi rum is made from molasses a sugar cane biproduct, fermented with a proprietary yeast blend and aged in American Whiskey and Bourbon barrels. 

Country: Barbados 

ABV:  42 proof/21% 

Brand: Pernod Ricard 

Spirits Type: Rum 

Taste: Sweet, Coconut, Vanilla 

Price Category: $ 

A molasses-based rum that is distilled and then flavored with coconut.  Strongly flavored with artificial coconut flavor, this coconut flavor is ideally mixed with balancing acids or flavors that can stand up to its own.

Country: Italy 

ABV:  40 proof/20% 

Brand: Gruppo Campari 

Spirits Type: Liqueurs/Cordials/Schnapps 

Taste: Hazelnut, Herbal, Coffee 

Price Category: $ 

The origin of Frangelico starts with monks of Piedmont, Italy who would harvest hazelnuts to roast, ferment, distill and sweeten for a deliciously sweet and nutty liqueur.  That is why the bottle is in the shape of a monk's silhouette.  Still nutty and sweet, Frangelico is made by redistilling alcohol with hazelnuts, coffee, cocoa and vanilla bringing a balance of flavor to the monk's original recipe.  

40 proof/ 20% ABV 

Country: United States 

ABV:  40 proof/20% 

Brand: DeKuyper 

Spirits Style: Liqueurs/Cordials/Schnapps 

Taste: Nuts, Vanilla slight citrus 

Price Category: $ 

A sweet almond liqueur originating in Italy distilled from stone fruit kernels and pits.  Amaretto has a syrupy sweet flavor with a light toasted nut notes.

5-6% acidity 

Less acidic than lime juice, lemon juice will add enough acidity to brighten flavors without overpowering when balanced with sweetness.   Usually our preference when needing acid to emulsify with egg white,  aquafaba or cream. 

An emulsified syrup of honey, vanilla and butter for a rich, thick and creamy flavor and texture.  Fashioned for a lot of Tiki-style cocktails, emulsifications such as these allow for rich-flavored cocktails poured over shaved ice.  

1 oz (30 mL) Honey  

1 oz (30 mL) Warm Vanilla Rich Simple Syrup  

1 oz (30 mL) Butter  

Bar spoon Vanilla  

In a mixer or blender, combine 1 part honey and 1 part warm vanilla simple syrup.  Gradually add 1 part cold butter until it is emulsified, then continue to blend while pouring in vanilla extract.  Store in a squeeze bottle in the refrigerator.  Allow to come to room temperature for ease of use.  

Vanilla Simple Syrup adds a recognizable tropical floral sweetness that is buttery, light and brings out the sweetness of other flavors.  It can easily be made by adding White Mexican Vanilla  into simple syrup. 

To Make Vanilla Simple Syrup: 

4 oz (120mL) Water 

.5 cup (200g) Organic Cane Sugar 

.5 oz (15mL) White Mexican Vanilla 

In a small saucepan, bring water to a boil. Add sugar and remove from heat, stir until sugar is dissolved. Once dissolved, stir in vanilla. Cool to room temperature and pour into a syrup bottle. 

10.5% - 18% fat 

Half and half is an equal parts mixture of cream and milk.  Now, there are great non-dairy options in the market. 

Coconut milk is an excellent substitute.

Salt/Saline is a great flavor booster.  It can balance sweetness and bitterness, smoothing out a cocktail.  It can also enhance citrus flavor and acidity without the need for more acid. 

A pinch of salt can be added to the cocktail, but for consistency, saline is easy to make and allows more control.  

To Make It:  

2 oz (60mL) Distilled or Purified Water 

1 Tbsp (15g) Fine Sea Salt 

Combine in a jar and shake vigorously.  Once salt is dissolved, pour into a dropper bottle.