Condiment Cocktail

Rested (reposado) tequilas are aged at least 2 months in wooden containers often recycled from bourbon, cognac or wine production.

A French herbal liqueur, with DOM meaning Deo Optimo Maximo, 'To God, most good, most great.' Made with 27 herbs and spices, many unknown.

A rare variety of sherry initially aged to become a fino or amontillado, but inexplicably begins aging oxidatively as an oloroso. Only 1-2% of grapes naturally develop in this manner.

The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.

A celery flavored bitters with a hint of lemon, created from an 19th century recipe.

A condiment made from the mustard seed. Used for its tart/tangy/spicy flavor and great coloring.

Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).