Charred Chocolate Banana

A young mezcal that has not been aged for more than 2 months.

Produced at the traditional sugarcane farms and distilleries of Jamaica, these molasses-based rums are beloved for their funky notes of tropical fruit. These can be bottled as a blend of pot and column-still rums (e.g., Appleton Signature) or as 100% pot still (e.g., Smith & Cross). Many recipes specifically call for Smith & Cross, which is elevated in both ABV and funky flavors. These rums are usually aged between 5 and 12 years, often in the tropical climate of Jamaica.

A sweet and rich banana flavored liqueur. You can make it yourself! Here is a recipe from Serious Eats: Combine 2 peeled and sliced bananas with 1 1/2 cups rum in a sealable glass jar. Let steep for 3 days. Strain the fruit out and filter through cheesecloth. Press the bananas down to extract liquid. Heat 1/2 cup water and 1/2 cup sugar until the sugar dissolves, add the syrup to the mixture. Seal and shake, then let rest for 1 day. Enjoy!

A dark brown or clear chocolate-flavored liqueur made from the cacao seed. Crème refers to the creamy texture, but actually contains no dairy. Usually 20-25% ABV.

Bittermens original combination of cinnamon & spice. Try it with rum-based drinks, and other dark aged spirits.

A tropical yellow fruit, mostly used for its creamy texture. Monkey's like me.

A naturally-dark and bittersweet product made from roasted, fermented and ground cacao seeds. But you knew that already! Primarily used as a garnish shaved on top of drinks.