Country: Spain 

ABV:  38 proof/19% 

Brand: J.P. Perez & Co 

Spirits Type:  Fortified Wine 

Taste: Molasses, dried fruit and grapes, coffee, orange peel, butterscotch 

Price Category: $ 

Country: United States 

ABV:  80 proof/40% 

Brand: Fifth Generation, Inc. 

Spirits Type:  Vodka 

Taste: Clean, Sweet, Pepper 

Price Category: $ 

This vodka is certified as gluten-free because it is made from yellow corn which is considered a modern production of vodka.  While made from yellow corn, its clean flavor and color can be attributed to the fact that it is distilled six times and traditional vodka is distilled three to four times.

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. 

Used for thousands of years in Middle Eastern and North African cuisine.  Date Molasses (Date Honey, Date Syrup, Debes) is sited in many ancient texts including the Old Testament of the Bible.  Made from 100% dates, date molasses is a balanced mix of glucose and fructose sugars and has a lower glycemic index than sugar and honey.  It is dark brown in color, lightly scented of dried fruit, and tastes like very sweet fruit. 

An Egg White Substitute for cocktails.  Aquafaba offers a silky texture that is slightly savory and can be aerated or shaken to create a cocktail foam.   

To Make It: 

1- 15 oz can Garbanzo Beans/Chickpeas 1  

 barspoon Cream of Tartar   

Strain out the chickpeas using a fine mesh strainer. Pour chickpea brine in a clean and dry condiment bottle, add 1 tsp cream of tartar and stir gently to combine. Seal and store in the refrigerator for 2-3 weeks. * A note on using aquafaba for cocktails: Gently swirl prepared aquafaba before use to redistribute the settled cream of tartar; acid such as citrus juice will be necessary for frothing emulsion.  

70 proof/ 35% ABV 

Buffalo Trace Distillery 

Originally sold as an apertivo in French New Orleans, Peychaud's is a gentian-based bitter which is characteristic of strong anise or fennel flavors.  Additional botanicals contribute to it's light mint flavors.  Peychaud's adds a nice red color while freshening a cocktail with just a few dashes.   

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. 

12 Large Medjool Dates 

4 oz Cream or Goat Cheese, softened to room temperature 

1.4 Cup Shelled Pistachios, Roughly Chopped 

1 Tbsp Honey 

1/8 tsp Salt 

Pinch - 1/8 tsp Cayenne Pepper (optional, but so good) 

If the dates are pitted, cut a slit halfway through the date to remove the pit, and with a teaspoon, fill the dates halfway with softened cheese until all of the dates are filled and the cheese is used up.  Layer chopped dates and press on top of goat cheese.  Drizzle with honey, sprinkle on salt and cayenne pepper.  Place directly under a broiler to toast the honey, spices and nuts until the cheese is slightly melted.  Store in an airtight container in the refrigerator.